Jalapeno Corn Cakes With Avocado Salsa

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A Spicy Perspective


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1 cup all-purpose flour

1 cup yellow corn meal

2 Tbs. sugar

1 Tb. baking powder

1 tsp Salt and pepper to taste

2 cup corn, fresh or frozen, roughly chopped

1 x jalapeño, diced

2 x eggs

1 cup milk

3 Tb. melted butter

3 large ripe avocados, chopped

1 small red pepper, diced

1/4 cup chopped green onions

3 x tomatoes, diced

2 clove garlic, minced

3 Tbs. cilantro

1/2 x lime, juiced

3 Tb. olive oil

Salt and pepper to taste

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