Roasted Vegetable Corn Cakes with Chipotle Cream

Roasted Vegetable Corn Cakes with Chipotle Cream
Author: Chef Adam Zwerling
Serves: 20 – 2 Ounce Cakes
This Latin comfort food is quick and easy to make and will be a hit at any party or shall we say… fiesta!
Ingredients
  • 6 ounces Masa, instant
  • 6 ounces pepper jack cheese, shredded
  • 6 ounces corn, roasted, small dice
  • 6 ounces red peppers, roasted, small dice
  • 5 ounces green peppers, roasted, small dice
  • 3 ounces onion, sauted, small dice
  • Sweet Corn & Peppers
  • 7 ounces mayonnaise
  • 3 large eggs, beaten well
  • 5 ounces milk
  • 3 ounces vegetable oil
  • 2 tablespoons cilantro, chopped
  • 2 each avocados, sliced into 20 pieces
  • 1 cup sour cream
  • 1 each lime, juiced
  • 2 each chipotle peppers in adobo, deseeded and minced
Instructions
  1. Corn Cakes: In a large bowl combine the roasted vegetables, pepper jack cheese, masa, mayonnaise, eggs and milk.
  2. Chipotle Sauce: Mince the deseeded chipotle peppers and combine with the sour cream and lime juice. Season with salt to taste.
  3. Heat the Evo to medium-low heat (approx. 350 degrees).
  4. Using a 2 ounce ice cream scoop, drop batter onto grill and allow the cakes to cook almost 3/4 of the way. You may want to drizzle a little oil onto the surface in between the cakes to prevent sticking.
  5. Once a crisp golden crust has formed on the cooked side, flip the cake over and lightly flatten cake. Cook until both sides are golden brown.
  6. Using a squirt bottle, garnish the cakes with a small amount of the chipotle cream. Plate the cakes and garnish with some chopped cilantro and a slice of avocado.