Polenta corn cakes with guacamole

The corn makes these little cakes sweet and juicy, while the polenta adds a subtle crunch.

  • 15 mins cooking
  • Makes 12
  • Print


Polenta corn cakes
  • 1 1/4 cup fresh corn kernels - or 1 tin (410g) sweet corn kernels
  • 2 eggs
  • 1/4 cup self-raising flour
  • 1/4 cup instant or fine polenta
  • 1 teaspoon sea salt
  • rice bran oil, for frying
  • 2 firm ripe avocados
  • 1/4 cup lemon juice
  • 1 large vine-ripened tomato, finely diced
  • 1 small red onion, finely diced
  • 1 small bunch coriander, finely sliced - reserve a few sprigs for garnish
  • sea salt and cracked pepper
  • sprinkle or moroccan or spicy seasoning


Polenta corn cakes
  • 1
    In a medium mixing bowl, combine the corn and eggs, then whisk in the flour and polenta. Season well.
  • 2
    Add a little flour or milk to adjust the consistency to a spoonable batter.
  • 3
    Heat enough oil to cover the base of a frying pan and cook the corn cakes in batches for 2-3 minutes each side until golden. Drain on paper towels.
  • 4
    For the guacamole, mash the avocado flesh with the lemon juice, then add the remaining ingredients.
  • 5
    Season to taste, then chill.
  • 6
    When ready to serve, spoon guacamole onto the corn cakes and garnish with coriander. Sprinkle over seasoning


Tweak the guacamole to suit your taste with extra chilli, lime juice and zest, garlic and sweet chilli sauce.

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