| |

Basil & Corn Cakes with Tomato Avocado Salsa

These Basil & Corn Cakes with Tomato Avocado Salsa are the perfect summer appetizer (or light lunch)! They’re easy to make and are SO delicious!

Thank you for stopping by, I’m so happy you are here!  Today I’m participating in the Seasonal Simplicity  Summer Series hosted by my friend Krista of The Happy Housie. As part of this summer series, I have joined 6 friends to share some delicious summer recipes with you! Make sure to take a look at all the recipes at the bottom of this post. xo

These corn cakes are really, really tasty…savoury and sweet at the same time! They would be perfect served with any type of barbecued meat, or just on their own! Fresh, delicious and flavourful! I hope you try this recipe and love it! ~ Jo-Anna

a stack of five corn cakes on a plate with a blue checkered paper. the cakes are topped with tomato avocado salsa

A Delicious + Easy Summer Appetizer

If you’re looking for an appetizer to serve this summer, that’s a little different, that is fresh, flavourful and easy, these Basil & Corn Cakes with Tomato Avocado Salsa are it! Whenever I make these for friends and family, they get gobbled up so fast! Who doesn’t love to see that?!

a top down view of a stack of five corn cakes on a plate with a blue checkered paper. the cakes are topped with tomato avocado salsa

Made with fresh summer ingredients

While you can make these Basil Corn Cakes any time of year, they are especially delicious in summer when made with fresh garden vegetables…summer corn, fresh basil, green onions, sun ripened tomatoes…it doesn’t get any better!

a top down view of a plate of freshly made corn cakes. beside the plate is a bowl of tomato salsa, half of an avocado and scattered cherry tomatoes

So good, you might want to double the batch!

These Corn Cakes are perfect for feeding a crowd, just double the batch (including the salsa). You can make the cakes, then keep them in a 200 degree F oven until you’re ready to serve the whole batch. Perfect for parties, backyard barbecues and nights on the patio with friends.

a baking sheet in an oven that is filled with freshly made corn cakes
Corn Cakes made ahead of time, staying warm in the oven.

Corn Cake Recipe Tips & Tricks

  • Salsa: Make the fresh salsa first so that it has time to rest.
  • Corn: This recipe calls for 2 and 1/2 cups of cooked corn. You can use canned corn, leftover grilled corn on the cob, or cooked frozen kernels. Just make sure to set aside 1/2 cup (only use 2 cups in the food processor…the 1/2 cup gets added later). Refer to the image below to see what the corn should look like after processing.
  • If you’re using canned corn. When I use the 341 mL cans of corn, I just use the whole thing…measure out 1/2 cup first, then puree the rest.
  • Cooking the corn cakes: Make sure not to crowd the pan when you’re cooking the corn cakes. I like to use a large skillet and cook about 4 at a time (I put them in a 200 degree F oven, as I make them, so they can all be served at the same time (refer to the image above).
  • Make Ahead Option: You can make these cakes ahead of time (an hour or so) and keep them warm in your oven before serving time. Keep them in a 200 degree F oven, until dinner. You can also make the batter a day ahead, and cook them later.
  • Ingredient Option: If you like a little heat in your salsa you can add 1/2 a jalapeno pepper (cored, seeds removed, and minced).
  • What about leftovers? Leftovers keep beautifully and taste delicious! Warm them up in the microwave or oven.
  • Can I freeze these? Yes! Just store the cooked corn cakes in an air tight ziplock bag or container in the freezer for up to 3 months. Defrost, then rewarm in the oven.

For reference, here is what the 2 cups of corn should look like after it has been processed in the food processor…pureed yet chunky.

a top down view of a food processor bowl filled with pureed corn

Here are the 3 bowls of ingredients, right before mixing everything together…a bowl of dry ingredients, a measuring cup of eggs, butter and buttermilk, and a bowl of the pureed corn, corn kernels, basil and green onion.

a top down view of a bowl filled with pureed corn and chopped basil, a bowl of flour and a bowl of whisked eggs
Getting ready to put everything together!
  • Anything from the barbecueribs, chicken or steak.
  • Or serve just as is, as an appetizer or light lunch.
  • These corn cakes area also really good topped with sour cream, guacamole or even tzatziki!
a top down view of a plate of corn cakes topped with tomato salsa
a plate of corn cakes topped with tomato salsa. behind the plate is another plate filled with plain corn cakes, as well as a bowl of tomato salsa



Basil & Corn Cakes with Tomato Avocado Salsa

a stack of five corn cakes on a plate with a blue checkered paper. the cakes are topped with tomato avocado salsa

These Basil & Corn Cakes with Tomato Avocado Salsa are the perfect summer appetizer (or light lunch). Make the salsa first so it has time to rest to let the flavours combine.

  • Author: Jo-Anna Rooney
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 12 cakes 1x
  • Category: Appetizer
  • Method: Stovetop


Units Scale


  • 6 medium sized tomatoes
  • 1 ripe mango
  • 2 ripe avocados
  • 1 bell pepper (yellow, orange or red)
  • 2 tbsp chopped green onion
  • 1 clove garlic, minced
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh cilantro
  • juice from 1 lime (more if you like)
  • 1 tbsp olive oil
  • salt and ground black pepper to taste

Corn Cakes:

  • 2 1/2 cups cooked corn kernels (see tips)
  • 2 eggs
  • 2 tbsp buttermilk
  • 2 tbsp melted butter
  • 1/4 cup chopped green onion
  • 1/4 cup chopped fresh basil
  • 1 cup flour
  • 1/2 cup cornmeal
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • vegetable or canola oil for frying


Make the Salsa first:

  1. Chop the tomatoes, mango, avocado, bell peppers, green onion, basil and cilantro. I like to chop them small, so the salsa isn’t too chunky.
  2. Mince the garlic. Juice the lime.
  3. Then in a large bowl, combine all of the salsa ingredients together.
  4. Set aside and make the corn cakes.

Making the Corn Cakes:

  1. Preheat your oven to 200 degrees F. I like to serve all of the corn cakes at the same time, so I just add the cooked cakes to the oven to stay warm as I make the rest.
  2. In a food processor pulse 2 cups of the corn (keep the other 1/2 cup aside), until it is slightly pureed but still chunky. When done, put the pureed corn into a bowl with the 1/2 cup whole corn kernels and mix.
  3. In another bowl, whisk together the eggs, buttermilk and melted butter until smooth.
  4. Then mix in the corn, green onion and fresh basil. Set aside.
  5. In a separate bowl whisk together the flour, cornmeal, baking powder, baking soda, salt and pepper.
  6. Then add the wet ingredients to the dry ingredients, and stir until just combined.
  7. In a frying pan over medium-high heat, add some vegetable oil for frying, just enough to cover the bottom of the pan, you don’t need much.
  8. Add the batter 1/4 cup at a time, gently flattening the batter into pancakes.
  9. Cook each side of the corn cakes for 1 – 2 minutes, until they are golden brown. It is best to not crowd the pan, so only make 4 – 5 at a time.
  10. When the corn cakes are done, transfer them to the oven to keep warm (refer to the image above).
  11. Serve with the fresh salsa and enjoy!

Keywords: corn cakes, fresh salsa

Follow me on Pinterest!

Mention @prettysuburbs so I can see what you made!

Recipe adapted from Ezra Poundcake

More Summer Recipes to Try!

Don’t stop here, make sure to check out these delicious summer recipes from my blogger friends! Just click on the links below the images to see their recipes.

Blackened Green Bean & Shrimp Quinoa Salad at The Happy Housie
Basil & Corn Cakes with Tomato and Avocado Salsa at A Pretty Life in the Suburbs
Peach Rhubarb Muffins at Dans le Lakehouse

Best Fruit and Honey Parfait Recipe at Grace in My Space
Strawberry Mojitos at Maison de Cinq

Raspberry Lemon Cake at My Sweet Savannah
Raspberry Peach Swirl Popsicles at Clean & Scentsible

PIN IT for later!

Let’s Eat!

Here are more summer recipe ideas to try! Everything from appetizers to popsicles, to picnic and meal ideas.

Have a delicious day!

Note: This recipe was originally published in 2012. I have since updated it with new images. Same great recipe, just better pictures!

three Basil & Corn Cakes with Tomato Avocado Salsa on a piece of parchment paper

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star


  1. This recipe sounds absolutely amazing. I love that you serve it with fresh avocado salsa. Such a bright, colorful and flavorful dish!