Mexican Corn Cakes
Top these sweet crispy corn cakes with salsa, avocado and poached eggs for a great dinner. The cakes come out crispy on the outside, creamy on the inside.
Servings: 6
Cost: $4.00
Equipment
- Mixing Bowl
- Large Skillet
- Spatula
Ingredients
For the Corn Cakes:
- 1 1/2 cups Yellow Cornmeal
- 1/2 cup All-Purpose Flour
- 1 tsp Baking Powder
- 1/2 tsp Kosher Salt
- 1/2 cup Grated Cotija or Queso Fresco Cheese (omit for vegan corn cakes)
- 2 cups Frozen Corn
- 3/4 to 1 cup Water
- 3 Tbsp Vegetable Oil
For Serving (optional):
- Poached Eggs
- Sliced Avocados
- Simple Salsa (made with chopped tomatoes, red peppers, red onions, cilantro, and lime)
Instructions
- In a mixing bowl, whisk together the cornmeal, flour, baking powder, and salt. Add the cheese and corn and mix just until combined. Add the water, 1/4 cup at a time, and stir until the mixture holds together.
- Shape the mixture into 12 evenly sized cakes, pressing gently until the mixture stays together. Place the cakes on a cutting board or plate.
- Pour the oil into a large skillet over medium heat. Fry the first batch of corn cakes until golden brown, about 4 minutes. Flip and cook on the other side until golden brown.
- Serve the corn cakes warm, topped with avocado, poached eggs, and simple salsa.
Notes
Adapted from Kitchen Trial and Error and from the original in Martha Stewart's Dinner at Home.
Nutrition
Serving: 2g | Calories: 281kcal | Carbohydrates: 42g | Protein: 7g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 337mg | Fiber: 4g | Sugar: 2g