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4.25 from 4 votes

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.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Main Dish
Cuisine: Tex Mex
Keyword: easy dinner, vegetarian
Servings: 6
Author: Jess Smith via Inquiring Chef
Cost: $4.00


  • Mixing Bowl
  • Large Skillet
  • Spatula


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)


  • 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.


Adapted from Kitchen Trial and Error and from the original in Martha Stewart's Dinner at Home.


Serving: 2g | Calories: 281kcal | Carbohydrates: 42g | Protein: 7g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 337mg | Fiber: 4g | Sugar: 2g