When I saw the title to this post I thought, “Hmmmmm, this would make a great appetizer.” But now that I’ve seen it and read the recipe, this would make a great MEAL! Jess who blogs at Inquiring Chef received Kate’s blog, Kitchen Trial and Error for her SRC assignment this month. Jess said . . .
“ These corn cakes caught my eye because I had never had anything like them. I do, however, love anything that can be topped with a poached egg and called dinner. These were the perfect vehicle for a tasty combination of eggs, avocado, and a quick, fresh salsa. I used fresh corn, but the original recipe calls for frozen, which makes this a light, fun dinner year-round. It’s certainly one I’ll be making again.”
Check out the recipe for Mexican Corn Cakes.