Saturday, June 13, 2020

Jalapeño Corn Cakes with Poached Eggs and Avocado Cilantro Sauce

Brunch food is i of the best things in the globe. Can we all concur? There are soooo many wonderful ways to do brunch, but my favorite has to live of the savory variety. I make dear pancakes together with waffles, as well as they sure as shooting accept their fourth dimension as well as home, simply I am a savory daughter all the mode. Give me all the breakfast tacos, chilaquiles, huevos rancheros, Mexican inspired brunch dishes, eggs whatsoever & every fashion, together with fries/chips, of form. Any fourth dimension that I can accept fries before noon is a major win inward my book.

So these corn cakes. SO gosh darn delicious. I used a mixture of whole wheat pastry flour, cornmeal, sweetness corn kernels, together with finely diced jalapeño. There’s exclusively two tablespoons of butter in the whole batch, which serves iv people. So they’re actually light together with neat for y'all at all! But they gustatory modality similar heaven.
The sauce. Ohhhh my goodness the sauce. I want to position it on well as this calendar week, I kinda take. I’ve pose it on eggs, used it as salad dressing, too tossed it with shredded chicken to brand a lighter chicken salad.

Avocado, lime juice, cilantro, garlic, as well as a affect of water make this luxuriously creamy together with flavorful sauce. It would live absolutely perfect on tacos besides. Or breakfast tacos!!
Make these for a fun weekend brunch and serve with around mango jalapeño margs. You’ll dear life.


Jalapeño Corn Cakes amongst Poached Eggs and Avocado Cilantro Sauce


Breakfast, Brunch, Main

Prep Time xx minutes

Cook Time 20 minutes

Total Time xl minutes

Servings four

Author Molly (Spices inwards My deoxyribonucleic acid)


  • For the CORN CAKES:

  • ane

  • one/ii
    whole wheat pastry flour (tin sub all-role)

  • 1
    baking soda

  • 1/2
    common salt

  • ane
    big egg

  • two
    unsalted butter (melted too slightly cooled + extra for cooking)

  • i

  • i

  • ane 1/2
    thawed frozen corn

  • one/iv
    finely chopped xanthous onion

  • ane
    jalapeño, seeds together with ribs removed, finely chopped

  • four
    poached eggs or fried eggs (your option!)

  • hot sauce for serving

  • For the SAUCE:

  • one

  • i

  • juice of 1 lime

  • i
    pocket-sized clove garlic

  • 1/two


  1. Make the sauce. In a nutrient processor or blender, combine the avocado, cilantro, lime juice, and garlic, as well as pulse until chopped. Add the H2O in addition to blend until sauce is creamy. Set aside.

  2. In a medium bowl, whisk together the cornmeal, flour, baking soda, and salt. Set aside. In another medium bowl, stir together the egg, butter, dear, buttermilk, corn, onion, and jalapeño. Add the dry out ingredients to the wet as well as stir until merely combined.

  3. Heat a nonstick skillet or griddle to medium rut as well as add together a little butter to assist foreclose sticking. Drop batter past the ane/four cup on the griddle/pan and fix for two-iii minutes per side until aureate as well as cooked through.

  4. Serve cakes topped with a poached or fried egg, in addition to drizzle with avocado cilantro sauce. Garnish with cilantro in addition to hot sauce if desired!

corn cakes adapted from this recipe.

Imagine this bite..sweetness and fluffy corn cakes with a bear on of heat, runny egg, in addition to creamy avocado sauce with a bear on of vivid lime as well as cilantro. Brunch goals.