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