sweet chili corn cakes - Lovonis Lark

Sweet Chili Corn Cakes are simple to make, coming together quiet quickly. Use fresh, frozen or canned corn for this recipe, whichever one is most convenient. They’re delicious served with the sweet chili sauce, avocado, sour cream, green onion & lime wedges. You can add them to a lettuce cup & enjoy a fresh lettuce cup. Because they do make a perfect brunch, chopped crispy bacon is a nice addition to the corn cakes.

Sweet Chili Corn Cakes

Use fresh or frozen corn for this recipe. You can even use canned in a pinch. The corn cakes are good for brunch, as a starter or served as a main. Chopped crispy bacon is a nice addition to the corn cakes.

Prep Time15

Cook Time10

Total Time25

Servings:

Calories: 327kcal

US Customary - Metric

1 cup self-rising flour
2 teaspoons chili powder
A good pinch of sea salt and freshly ground black pepper
1 1/2 cups corn kernels fresh or frozen, thawed
3/4 cup thinly sliced green onions plus extra for garnish
1/2 cup diced roasted red pepper
3/4 cup grated cheddar cheese
2 garlic cloves finely grated
3 large eggs
2/3 cup buttermilk
Olive oil or cooking spray for cooking
Sweet chili sauce
Sliced avocado green onion, sour cream, lime wedges, butter lettuce leaves, to serve

Preheat the oven to warm.
In a large bowl, whisk together the flour, chili powder, salt and pepper.
Add the corn, green onions, roasted pepper, cheese & garlic; stir to combine.
In a medium bowl, whisk the eggs & buttermilk. Add to the corn mixture; stir until well combined.
Heat a non-stick griddle pan or a large frying pan to medium heat. Spray with a little cooking spray or olive oil. Spoon 2 rounded tablespoons of mixture for each corn cake about 2 inches apart; use the back of a spoon to spread the mixture a little and make the cakes round. Cook in batches, for 2 to 3 minutes each side until golden and cooked. Keep batches warm in the oven. Drizzle with sweet chili sauce, just before serving. Serve with extra sauce.
Serve with avocado, green onion, sour cream, lime, lettuce and chili sauce. Serves 4 to 6.

Nutrition