Avocado Crema Corn Cakes

By Cacey Madden

Avocado Crema Corn Cakes by Chef Leonard Goodloe



Corn Cakes

  • 1 cup of sour cream
  • 3 eggs
  • 1 Tbsp sugar
  • 1 ½ tsp kosher salt
  • 2 oz. of unsalted butter (melted)
  • ⅓ cup of all-purpose flour
  • 3 ears of corn (kernels cut off)


  • 2 avocados
  • 1 cup chopped fresh cilantro
  • 1 cup of creme fraiche
  • ¼ cup of milk
  • ½ teaspoon of salt
  • ¼ teaspoon of ground black pepper
  • Zest and juice of 2 limes


  • ROE Caviar
  • Chives


Corn Cakes

    • Combine the melted butter, sour cream, eggs, sugar, and salt in a large bowl
    • Mix dry ingredients. Add the dry ingredients into the wet batter
  • Do not over-mix
      • Fold in the corn kernels
      • Heat a large non-stick pan or griddle over medium/high heat
      • Swirl a pat of butter in the pan until melted
      • Scoop tablespoons of pancake batter and drop into the heated pan
      • Continue making additional corn cakes, being careful not to overcrowd the pan
      • Cook the corn cakes for about 3 minutes or until the surface of the pancake is bubbling
      • Flip and continue to cook an additional 3 minutes or until the corn cakes are golden brown and set
        • (You will probably need to make these in 3-4 batches while holding the finished pancakes in a warm 200 degree oven)


      • Add the avocados, cilantro, creme fraiche, milk, salt, pepper and lime zest and juice to a blender
      • Blend until smooth 

      Top corn cakes with dollops of crema, ROE Caviar, and chives