Step 1

Start with making your avocado cream sauce. Combine avocado and Greek yogurt, then add lime juice to get the consistency you like (saucy).

Step 2

Add in minced garlic and salt and pepper to taste. Set aside.

Step 3

Put corn stocks in a pot of water, bring to a boil, and your corn is done! Drain and cool. Remove from stock.

Step 4

After peeling and shredding potatoes using a food processor or hand grater, place in a bowl of water and let sit for 10 minutes. Then, drain water through a sieve placed over another bowl. Let water sit so starch can settle to the bottom. Wring out potatoes with a cheesecloth or towel, removing all moisture. Drain water from bowl, reserving starch.

Step 5

Mix potatoes, onion, jalapeño, garlic, corn, eggs, corn, flour and salt together in a large bowl. Add in starch and mix that up.

Step 6

Heat oil in a large pan over medium high heat until the oil is hot.

Step 7

Drop large spoonfuls of the potato mixture into the oil in batches, and flatten them down to form 1/2 inch patties. Brown on one side, about 2 minutes, and then flip and brown the other.

Step 8

Place on paper towels to absorb any excess oil and sprinkle with more salt.

Step 9

Serve hot with avocado cream, cilantro and sour cream!