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Crispy Corn Cakes with Two Sauces

Vegetarian • 24 mins to make • Makes 36 corn cakes


1 3/4 cup Corn, fresh kernels
1 Hass avocado, large ripe pitted
1 Red bell pepper, large roasted
2 Scallions


2 Eggs, large


1 tbsp Lime juice, fresh
4 tsp Mayonnaise, reduced-fat

Baking & Spices

1 cup All-purpose flour
1 1/2 tsp Baking powder
1/4 cup Cornmeal
1 tsp Pepper
1 tsp Salt

Oils & Vinegars

1 Cooking spray or 4 tbsp canola oil

Bread & Baked Goods

1 slice(s) White bread


1/4 cup Milk
1 cup Ricotta cheese, part-skim
Leah Smith
Leah Smith • 2 years ago

corn cakes with avacado and red pepper dips

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Neiman Marcus Dip 5 - 6 green onions 8 oz. cheddar cheese, shredded 1 1/2 cups mayonnaise 1 jar Hormel Real Bacon Bits 1 pkg. slivered almonds Chop the green onions. Shred the cheddar cheese. Mix the onions, cheese, mayo, bacon bits, and slivered almonds together. Chill for a couple hours. Serve with Ritz crackers or corn chips.