Jalapeno Corn Cakes With Avocado Salsa

30 mins (prep 15, cooking 15)
20 ingredients
50-60 servings
These babies are extremely versatile. They make perfect little party bites, but could also be made as 4 inch cakes for a hearty side dish, a vegetarian meal, or the base of a savory south-west breakfast! They taste great warm and at room temperature, and the citrus in the salsa does a fine job of keeping the avocado green throughout the course of the evening! You could actually make the corn cakes hours, even a couple days before. Then reheat them for your event.

Categories:  holiday , <-30-mins , mexican , vegetable , appetizer , snack , corn , time-to-make ,
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Serving Size (14.53 g)
Servings 50
Amount per Serving
Calories 55.39 Calories from Fat 12.69
% Daily Value *
Total Fat 1.41g 108.29%
Saturated Fat 0.26g 64.52%
Trans Fat 0.0g %
Cholesterol 1.66mg 27.6%
Sodium 94.54mg 196.96%
Total Carbohydrate 9.15g 152.51%
Dietary Fiber 0.16 g 32.08%
Sugars 1.84 g %
Protein 1.9g 190.15%
Vitamin A 56.16IU% Vitamin C 5.17mg%
Calcium 57.74mg% Iron 0.72mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
yellow corn meal, melted butter, ripe avocados, small red pepper, chopped green onion, clove garlic, salt and pepper