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4 from 2 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

Equipment

  • Mixing Bowl
  • Large Skillet
  • Spatula

Ingredients

For the Corn Cakes:

  • 1 ½ cups Yellow Cornmeal
  • ½ cup All-Purpose Flour
  • 1 tsp Baking Powder
  • ½ tsp 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 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, 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.

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