PYRC #18: Summer Corn Cakes with Chopped Tomato and Avocado Salsa

Last month I felt like all I posted was Pinterest recipes, and now I feel like I haven't posted a Pinterest recipe in forever! I guess I have to pick - cooking or house - and lately it's been 100% house. I mean I have to finish the remodel eventually, right?

Well, these summer corn cakes were on my cravings list since the day I pinned them. They just looked too good. And guess what? They tasted just too good too!

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They kind of reminded me of homemade corn bread, the kind that's almost creamy and has corn chunks throughout. I feel like I could have taken the batter, spread it in a casserole dish, baked it in the oven and made the best corn bread casserole ever. Maybe for my next holiday!

What makes these corn cakes really unique is the tomato and avocado salsa.

The original blogger said the salsa was clutch, and I agree, it adds the icing on the cake. My only fault is that I ate my corn cakes with street burritos that also had homemade salsa/pico, so my flavors were a little mixed. Nonetheless, definitely worth making again.

You can find the official recipe here at Ezra Pound Cake.

1 comment:

  1. Love the look of those corn cakes. Have a great week.

    PS And a big thank you for following Carole's Chatter


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