I stole this recipe for Mexican Corn Cakes from Sewfrenchembroidery.com. This recipe is a great side dish or can be made smaller and served as an appetizer. Corn, scallions and peppers are microwaved to soften them. Then the corn mixture is combined with milk, cheese, flour and eggs. Oil is heated in a skillet and the batter is dropped into the hot pan. The corn cakes are flipped to brown both sides. Another great way to eat corn!
“Corn provided infant America with a backbone while it was developing the use of its legs. America was growing, quite literally, up the cornstalk.” – Dorothy Giles author of Singing Valleys: The Story of Corn (see more quotes in the Quotes tab)
Finely dice green and white parts of 4 scallions and put in large microwave safe bowl with 16 oz corn and peppers canned mix.
Microwave 3-4 minutes, stirring once or twice. Let mixture cool slightly and then stir in ¼ cup milk, 1 cup Mexican shredded cheese blend, 1 cup self-rising flour, salt and 2 eggs. (I also add 1 tsp fajita seasoning at this step.)
Mix to combine.
Heat a large skillet, add oil. With a large spoon, drop batter onto hot pan.
Fry until both sides are golden brown and the centers are cooked.
Remove corn cakes from skillet and place a paper-towel lined plate to absorb the oil. You can make the corn cakes ahead of time, and keep warm in the oven until ready to serve.
Sprinkle with a dash of salt and serve warm.
Mexican Corn Cakes
Ingredients
- 16 oz frozen corn ~3 cups
- 4 scallions very finely diced
- All or part of a jalapeno pepper minced
- 1-2 limes
- 2 large eggs
- ¼ cup milk
- 1 cup Mexican cheese blend
- 1 cup self-rising flour
- Oil for cooking
Instructions
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Finely dice green and white parts of scallions and put in large microwave safe bowl with corn and minced jalapeno. Microwave 3-4 minutes, stirring once or twice. Let mixture cool slightly and then stir in milk, cheese, flour, salt and eggs. Mix to combine.
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Heat a large skillet, add oil. With a large spoon, drop batter onto hot pan. Fry until both sides are golden brown and the centers are cooked. Serve with a squeeze of lime.
Recipe Notes
Instead of self-rising flour, I use AP flour and add 2 tsp baking powder. Fajita seasoning or cumin can be added to the mixture. Instead of using corn and a jalapeno pepper, you can substitute a can of fiesta corn that has pepper added in. The lime can be omitted as well. Use a ¼ cup measuring cup to scoop the batter into the pan.