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BreakfastBrunchEasyMexicanRecipesVegetarian

Mexican Corn Cakes

Mexican Corn Cakes

Mexican Corn Cakes are versatile little pancakes that you can use in any number of ways. They are made with corn kernels, bell pepper and green onions so they are flavorful on their own. You can top then with some sour cream and salsa and just serve them.

Mexican Corn Cakes can also be used in place of a tortilla. If you are serving a dish like Mexican Pulled Chicken, they make a perfect base for you to layer on!

My favorite way to eat these is for breakfast or brunch, topped with an egg. These savory little pancakes are perfect for this!

As it is with most recipes, if you use fresh ingredients the recipe will be at its best. Here in the Northeast we are in the middle of fresh corn and bell pepper season so it is the perfect time for corn cakes.

Mexican Corn Cakes: 

Mexican Corn Cakes

Print This
Serves: 12 pancakes Prep Time: 15 minutes Cooking Time: 8-10 minutes

Ingredients

  • ½ cup corn, fresh off the cob or frozen
  • ¼ cup red bell pepper, diced
  • 2 tablespoons green onions, chopped
  • ½ cup cornmeal
  • ½ cup all purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon sugar
  • ¼ teaspoon cumin
  • Dash cayenne pepper, or to taste
  • 1 large egg
  • ½ cup milk
  • ½ cup sour cream
  • 3 tablespoons olive oil, divided
  • Vegetable cooking spray
  • Option garnish: sour cream, fresh salsa, avocado

Instructions

Add 1 tablespoon of the olive oil to a skillet and heat over medium low heat. Add the corn kernels and red bell pepper and cook for 3 minutes until they are just beginning to become tender.

In a large bowl combine the cornmeal, flour, baking soda, salt, sugar, cumin and cayenne if you are using it.

Add the egg, milk, sour cream and the remaining 2 tablespoons of olive oil to the dry ingredients. Stir until just combined. There may be a few lumps. Stir in the corn/pepper mixture and the scallions. Combine.

Heat either a griddle or a skillet over medium low heat. Spray with vegetable spray to coat. Measure a ¼ cup of the batter and pour it onto the hot griddle or skillet. Continue until you have used all of the batter.

Cook the pancakes for 2-3 minutes on each side. You will see bubbles rise on the first side. That is when it is time to flip the pancake. They should be lightly browned and cooked through.

Garnish with sour cream, salsa and avocado is optional.

Mexican Corn Cakes was last modified: September 13th, 2020 by Sue O'Connell

Mexican Corn Cakes

Mexican Corn Cakes was last modified: September 13th, 2020 by Sue O'Connell
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2 comments

Karyn January 31, 2021 at 9:45 am

These corn cakes sound so good! I can’t wait to try them.
A friend recently asked me what to do with Maseca corn flour. I have never used it. Have you?

Reply
Sue February 1, 2021 at 11:39 pm

Thank you Karyn. I have never used it either. I will look into it as it just might be a good addition to this recipe.

Reply

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Welcome to Another Tablespoon. I am so glad that you are here! My name is Sue and I am the creator, cook, photographer and writer behind this blog. I like to share approachable, easy, seasonal recipes that anyone can make.

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