This is a light, easy to prepare recipe with Mexican flavors. Corn cakes make a nice snack, a vegetarian main course served with salad or other vegetables or perhaps a side dish to accompany fish, chicken or meat.
| Level: | Intermediate |
| Total: | 25 min |
| Active: | 20 min |
| Yield: | 8 to 10 corncakes |
Ingredients
- 1/3 cup finely diced red onion
- 1 avocado, finely diced
- 1 lime, zested and juiced
- 1 Roma tomato, finely diced
- Kosher salt and freshly ground black pepper
- 1/4 cup crumbled Cotija
- 1/4 cup all-purpose flour
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 2 large eggs, beaten
- 1 cup fresh sweet corn kernels (from about 2 ears of corn)
- 4 cloves garlic, grated
- 2 scallions, thinly sliced
- 1 lime, zested and juiced
- Vegetable oil, for frying
- Sea salt, for finishing
Instructions
- For the avocado salsa: Mix the red onion, avocado, lime zest and juice and tomato in a small bowl. Season with salt and pepper; set aside.
- For the corn cakes: Whisk together the Cotija, flour, cumin, paprika and egg in a medium bowl until incorporated. Add the corn, garlic, scallions and lime zest. Fold together until incorporated. Set aside.
- Heat 1/2 inch of oil in a large, heavy-bottomed skillet over medium heat to around 350 degrees F.
- In batches, add 2-tablespoon scoops of the batter and fry until golden and crisp, 2 to 2 1/2 minutes per side. Remove to a paper towel-lined plate, sprinkle with sea salt and drizzle over some of the lime juice.
- Serve the corn cakes hot, topped with the avocado salsa.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 207 |
| Total Fat | 17 g |
| Saturated Fat | 2 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 3 g |
| Sugar | 1 g |
| Protein | 4 g |
| Cholesterol | 40 mg |
| Sodium | 214 mg |
Reviews
I’m not rating this recipe because I changed so much. But here goes:
I’ve been look8 g for a long time for a way to use leftover grilled corn on the cob – it’s just not very good reheated. So I cut the kernels off some grilled corn and made this. Didn’t measure anything but the flour. I’m not a fan of frying for several reasons, so scooped the moisture onto a parchment-lined air fryer basket after spraying the parchment with olive oil. I cooked them at 350° for about 6 minutes per side. Didn’t make the avocado salsa because I didn’t have an avocado and husband won’t eat them anyway. I just out a little dollop of sour cream on each one. They were quite good. Next time I’ll add a teaspoon or so of salt to the mixture, and maybe a touch of cayenne for more flavor, but they were fine as-is. I might also try rolling them in panko before putting them into the air fryer basket for some crunch.
I’ve been look8 g for a long time for a way to use leftover grilled corn on the cob – it’s just not very good reheated. So I cut the kernels off some grilled corn and made this. Didn’t measure anything but the flour. I’m not a fan of frying for several reasons, so scooped the moisture onto a parchment-lined air fryer basket after spraying the parchment with olive oil. I cooked them at 350° for about 6 minutes per side. Didn’t make the avocado salsa because I didn’t have an avocado and husband won’t eat them anyway. I just out a little dollop of sour cream on each one. They were quite good. Next time I’ll add a teaspoon or so of salt to the mixture, and maybe a touch of cayenne for more flavor, but they were fine as-is. I might also try rolling them in panko before putting them into the air fryer basket for some crunch.
Can these be baked instead?
Delish. BUT be careful with that hot oil. it started to POP my corn cakes and spread grease everywhere. Watch the temperature, folks.
Yummy