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Mini Corn Cakes With Avocado And Tomatoes

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Ingredients

4 ripe avocadoes, diced

2 limes, juiced

1 tablespoon Asian chile paste (sambaal oeleck)

1 bunch fresh cilantro, chopped

1 clove garlic, smashed and finely chopped

Kosher salt

24 cherry tomatoes, halved

Extra-virgin olive oil

1 stick butter

8 tablespoons cornmeal

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon kosher salt

4 eggs, whisked in a bowl

1 cup milk

2 cups frozen corn, defrosted

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