Corn Cakes with Avocado Smash

clock 15 minutes + 10 minutes bowl Serves 30


  • 2 corn cobs, trimmed (or 1 ½ cups corn kernels)
  • 2 Tbsp olive oil
  • 3 spring onions, thinly sliced
  • 2 Tbsp self-raising flour, sifted
  • 1/4 tsp baking soda
  • 2 eggs, beaten lightly
  • 1/2 cup sour cream
  • fresh chives, to garnish
  • 1 medium avocado, chopped coarsely
  • 1 Tbsp lime juice
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  • 1. Cut kernels from corn cobs. (or used tinned corn and drain).

  • 2. Heat 1 tablespoon of the oil in a large frying pan, cook corn and onions, stirring, until onion softens. Set aside to cool.

  • 3. Combine corn mixture, flour, baking soda, and eggs in a medium bowl, season.

  • 4. Heat the remaining oil in a large frying pan. Drop rounded tablespoons of mixture into the pan and cook in batches for about 1 minute each side.

  • 5. To make avocado smash, mash avocado and lime with a fork in small bowl. Season to taste.

  • 6. Serve corn cakes topped with avocado smash and sour cream. Sprinkle with chives to garnish.

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