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4 from 3 votes

Mexican Corn Cakes

Top these sweet mexican 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 mins
Cook Time15 mins
Total Time35 mins
Course: Main Dish
Cuisine: Tex Mex
Keyword: easy dinner, vegetarian
Servings: 6
Calories: 281kcal
Author: Jess Smith via Inquiring Chef
Cost: $4.00


  • Mixing Bowl
  • Large Skillet
  • Spatula


For the Corn Cakes:

  • 1 ½ cups Yellow Cornmeal
  • ½ cup All-Purpose Flour
  • 1 teaspoon Baking Powder
  • ½ teaspoon Kosher Salt
  • ½ cup Grated Cotija or Queso Fresco Cheese (omit for vegan corn cakes)
  • 2 cups Frozen Corn
  • ¾ to 1 cup Water
  • 3 tablespoon 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, ¼ 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