Name: Corn Cakes
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 8 to 10 corncakes
Ingredients: 1/3 cup finely diced red onion; 1 avocado, finely diced; 1 lime, zested and juiced; 1 Roma tomato, finely diced; Kosher salt and freshly ground black pepper; 1/4 cup crumbled Cotija; 1/4 cup all-purpose flour; 1 teaspoon ground cumin; 1 teaspoon ground paprika; 2 large eggs, beaten; 1 cup fresh sweet corn kernels (from about 2 ears of corn); 4 cloves garlic, grated; 2 scallions, thinly sliced; 1 lime, zested and juiced; Vegetable oil, for frying; Sea salt, for finishing

Directions

For the avocado salsa: Mix the red onion, avocado, lime zest and juice and tomato in a small bowl. Season with salt and pepper; set aside.
For the corn cakes: Whisk together the Cotija, flour, cumin, paprika and egg in a medium bowl until incorporated. Add the corn, garlic, scallions and lime zest. Fold together until incorporated. Set aside.
Heat 1/2 inch of oil in a large, heavy-bottomed skillet over medium heat to around 350 degrees F.
In batches, add 2-tablespoon scoops of the batter and fry until golden and crisp, 2 to 2 1/2 minutes per side. Remove to a paper towel-lined plate, sprinkle with sea salt and drizzle over some of the lime juice.
Serve the corn cakes hot, topped with the avocado salsa.

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