Skillet Corn Cakes with Pickled Avocado-Watermelon Salsa

"Looking for something unique for game day, Easter brunch or your summer cooking? Corn cakes are a traditional breakfast dish typically served with butter and syrup, but we turn the dish contemporary by topping them with our Pickled Avocado-Watermelon Salsa."
-- @todayshomekitchen


Prep time 25mins
Cook time 30mins
Serves or Makes: 8 corn cakes and 3 cups salsa


  • 1/2 cup white vinegar
  • 1/2 cup water
  • 1 tablespoon Kosher salt
  • 1 tablespoon granulated sugar
  • 1 tsp coriander seeds
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 6 sprigs cilantro
  • 2 cloves garlic, sliced
  • 1 tablespoon sliced jalapeno
  • 1 tsp lime zest
  • 2 semi-hard avocados
  • 1 cup cubed watermelon
  • 1/4 cup minced onion
  • 2 cloves minced garlic
  • 1/2 cup cilantro
  • 2 tablespoon fresh lime juice
  • 2 tablespoon olive oil
  • salt and pepper
  • 1 cup corn kernels
  • 1/2 cup melted butter
  • 1/21 cup heavy cream
  • 1 large egg
  • 3/4 cup Masa flour
  • 1/3 cup all-purpose flour
  • 1/4 tsp baking powder
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 tablespoon canola oil


  • Step 1

    For the Pickled Avocado-Watermelon Salsa- Combine the vinegar salt, sugar, coriander, mustard and cumin seeds and water in a small saucepan over high heat. Bring to a boil and stir to dissolve the salt and sugar. Remove the saucepan from the heat and pour the brine into a container. Add the cilantro, garlic, jalapeno and lime zest to the brine. Let the brine cool to room temperature.

  • Step 2

    Cut the avocados in half then remove the pit. Peel off the skin and dice the avocado into small cubes. When the bring is cooled, add the avocado cubes. Cover the container and refrigerate the avocado overnight. The pickled avocado will keep in the refrigerator for up to two weeks.

  • Step 3

    Before serving, drain the pickled avocado from the brine. Place in a bowl and add the fresh watermelon and avocado cubes, the onion, garlic, cilantro, lime juice and olive oil and gently toss to combine. Season with salt and pepper to taste. The salsa should be served the same day you combine all the ingredients.

  • Step 4

    For the Skillet Corn Cakes- Combine the corn, melted butter, cream, milk and egg in a large bowl. In a separate bowl combine the Masa flour, all-purpose flour, baking powder and salt and stir to combine. Add the dry ingredients into the corn mixture and stir to combine and create a smooth pancake-like batter. Add additional milk if the batter is too thick.

  • Step 5

    Heat a skillet or pancake griddle over medium heat. Drizzle some of the canola oil into the pan and add 2-3 large spoons of the corn cake batter to make small dollar size pancakes. Fry the corn cakes until bubbles appear, 1-2 minutes and then turn over and fry the other side, about 1-2 minutes more. Keep the corn cakes warm on a plate tented with foil while you finish frying.Top each corn cake with some of the pickled avocado-watermelon salsa and serve.