Date: 08 Jan 2015 Author: Jacqui Categories: Food, International Cuisine, Polenta, Side Dishes, Starters & Soups 0


Although it looks quite like a summery dish,  Mexican Corn Cakes with a Fresh Tomato Salsa, Avocado Slices and Sour Cream go down really well at any time of the year.  They can make a perfect light lunch served with salad greens.

Ingredients for the Corn Cakes

(Makes 12 – can easily be halved)

  • 1 1/2 cup yellow cornmeal (polenta)
  • 1/2 cup gluten free all purpose flour
  • 1 tsp baking powder
  • 2 cups canned corn, roughly chopped
  • 1/2 – 1 tsp chilli flakes
  • 1/2 tsp cumin
  • 1/2 tsp turmeric
  • Freshly chopped coriander
  • Freshly chopped parsley
  • 1/2 cup cheddar cheese, grated
  • Salt & Pepper
  • 1 egg, beaten
  • 1/4 – 1/2 cup milk or water


Ingredients for the Fresh Tomato Salsa

  • 1 small yellow pepper, diced
  • 1/4 cup chopped green onions
  • 3 tomatoes, diced
  • 1 clove garlic, minced
  • Freshly chopped coriander
  • Juice of half a lemon
  • 3 Tb. olive oil
  • Salt and Pepper

To Serve

  • 2 large ripe avocados, peeled and sliced
  • Sour Cream


In a mixing bowl, whisk together the cornmeal/polenta, gf flour, baking powder, spices, herbs and salt. Add the cheese and chopped corn and mix until just combined. Add the beaten egg, milk or water, if needed, a little at a time, and stir until the mixture holds together.

Shape the mixture into 12 evenly sized cakes, pressing down gently until the mixture stays together. Place the cakes on a baking sheet.

Fry the first batch of corn cakes in a little oil over medium heat until golden brown, about 4 minutes. Flip and cook on the other side.

While the corn cakes are cooking, mix all the ingredients for the tomato salsa.

Serve the corn cakes warm, topped with slices of avocado, sour cream and the tomato salsa.

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