Mexican Corn Cakes Recipe

Provided By
A fun way to use left over corn on the cob.
Share this!
Update Servings
  • 1 1/2 cups masa harina
  • 1/2 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon coarse salt
  • 1/2 cup grated cotija cheese (can substitute fresh grated parmesan cheese)
  • 2 cups coarsely chopped fresh or frozen corn kernels. Approximately 2 large ears of corn.
  • 1 cup warm water - use only as much as you need
  • 5 tablespoons vegetable oil for frying
Container:Large bowl, fry pan
5 mins
10 mins
15 mins
  • Whisk together masa harina, flour, baking powder and salt in a large bowl.
  • Stir in corn and cheese.
  • Add 1/4 cup water at a time, stirring after each addition until mixture holds together. (Usually takes approximately 1 cup total.)
  • Heat 1/4 c oil in fry pan or cast iron skillet over medium heat until hot but not smoking.
  • Meanwhile, shape 1/3 cup of mixture with your hands to form a patty that is approximately 1/3 inch think.
  • Repeat with remaining mixture, making 8 patties.
  • Working in batches of 4, fry patties, turning once, until golden brown. This takes approximately 2-4 minutes per side.
  • Using a slotted spoon, transfer to a paper towel to drain.
  • If pan becomes dry, add more oil as you go.
  • Cover patties with foil to keep them warm until ready to serve.
Similar Recipes
Mexican Corn Casserole with Green Chilies
whole corn
green chilies
corn bread kit
creamed corn
Spicy Mexican Corn Dip
shoe peg corn
Rotel tomatoes
cream cheese
tortilla chips
Mexican Style Corn on the Cob
ears fresh corn
grated lime peel
reduced fat mayonnaise
grated Parmesan cheese
McCormick® Red Pepper

Mexican Corn Cakes Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2024 Tecstra Systems, All Rights Reserved, RecipeTips.com