Mexican Corn Cakes
These Mexican Corn Cakes served with a Spicy Avocado Salad are a fried treat that everyone will enjoy. Make them small as an appetizer, or large and use them as a side. Or you can make a whole meal out of them and top them with all sorts of meats.
Prep Time: 10 min Cook Time: 15 min
- Corn (1 can)
- Creamed Corn (1 can)
- Eggs (2)
- Cheese (cheddar / 1.5 cups
- Jalapeño (de-seeded and chopped real small)
- Cayenne Pepper, Chili Powder, Crushed Red Pepper (just a little bit)
- Flour (all purpose white / 1.5 cups)
- Baking Powder (1 tspn)
- 1/3 cup milk (more or less to make the batter the right texture)
- In a large bowl mix together the corn, creamed corn, eggs, cheese, jalapeño, salt, and seasonings.
- Add in the flour and baking powder as you stir.
- Pour in a little milk at a time and stir until the batter is as thick as pancake batter (falls of the spoon easily without being watery).
- Put some oil in a frying pan over medium-ish heat and fry cakes a few at a time flipping them over to cook on the other side when bubbles start to form on the top.
- Pull cakes out of the pan and put them on a plate with a few paper towels to help catch the excess oil.
Tips & Tricks:
- These are best served with a spicy avocado salad: mix together 2 avocados (chopped), with 1/3 of a red onion (minced), a few pinches of crushed red pepper, and half a lime (juiced).
- Cover them with a towel to keep them warm until ready to eat.
- This is served (in the photo) with Mexican Stuffed Shells.
Hope you enjoy your home cooked food. If you do, recommend Bachelor Cooking or share it on the internet (Pinterest, Facebook, Twitter, Tumblr, etc.)