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Mexican Corn Cakes
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!
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 people
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.