Best Mexican Corn Cakes Recipes

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MEXICAN CORN CAKES



Mexican Corn Cakes image

Cotija, also known as queso anejado, is a crumbly, aged white cheese; look for it in specialty food stores or Latin markets. Feta cheese can be used in its place. Serve with Ponzu-Braised Chicken or our Spiced Shredded Pork.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 15m

Yield Makes 8

Number Of Ingredients 8

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
2 cups coarsely chopped fresh or frozen corn kernels (about 2 ears)
3/4 to 1 cup warm water (110 degrees)
4 to 6 tablespoons vegetable oil, for frying

Steps:

  • Whisk together masa harina, flour, baking powder, and salt in a medium bowl. Stir in cheese and corn kernels. Add water, 1/4 cup at a time, stirring after each addition until mixture holds together.
  • Heat 1/4 cup oil in a cast-iron skillet over medium heat until hot but not smoking, about 5 minutes. Meanwhile, scoop a heaping 1/3 cup mixture, and use your hands to shape into a patty, about 1/3 inch thick. Repeat with remaining mixture, forming 8 patties.
  • Working in batches of 4, fry patties, turning once, until golden brown, 2 to 4 minutes per side. Using a slotted spoon, transfer to paper towels to drain. If pan becomes dry, add 2 tablespoons oil for second batch. Cover patties with foil to keep warm, up to 30 minutes.

MEXICAN POTATO CORN CAKES



Mexican Potato Corn Cakes image

Based on a recipe my BF asked me to make, we both liked this a lot! Altered to use real mashed potatoes. You can either use leftover mashed potatoes (2 cups), or replace the milk and potatoes with 2 cups milk and 2 cups dried potato flakes to save time. Has a mild but pleasing Mexican flavor that I think kids should like. I served this as a vegetarian main dish with a vegetable medley side of carrots, broccoli and red peppers.

Provided by Kumquat the Cats fr

Categories     Potato

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

2 medium potatoes, peeled and sliced 1/2 to 3/4 inches thick (about 1 lb.)
1/2 cup 1% low-fat milk, separated
1 (11 ounce) can corn (mexican mix with peppers, if desired)
1 (4 ounce) can green chilies, diced
3/4 cup low-fat cheddar cheese, shredded (or low-fat mexican cheddar and monterey jack blend)
2 tablespoons flour
2 tablespoons cornmeal
1 1/2 teaspoons seasoning salt
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 egg
2 tablespoons butter, separated
2 teaspoons butter, separated

Steps:

  • Boil 2 quarts water and add sliced potatoes. Boil 15 minutes. Remove with slotted spoon and put potatoes through ricer. Add 1/4 cup milk to potatoes and mix well. Should make about 2 cups mashed potatoes.
  • In large bowl, combine mashed potatoes, corn, chiles, cheese, flour, corn meal, seasoned salt, oregano, garlic powder and pepper. Mix well. Beat egg with 1/4 cup milk, add and mix well.
  • Heat non-stick skillet over medium low heat. Drop in 2 teaspoons butter. In batches, drop potato mixture onto skillet, 1/4 cup at a time, four times per batch. Carefully form into 3-inch rounds. Cook about 7-8 minutes, until golden brown, turning once.
  • Repeat 3 times. Place finished cakes onto cookie sheet and keep warm in 225 degree Fahrenheit oven. Serve with hot sauce on the side, if desired.

Nutrition Facts : Calories 343.5, Fat 12, SaturatedFat 6.6, Cholesterol 79.2, Sodium 238.2, Carbohydrate 49.3, Fiber 5.5, Sugar 6.7, Protein 14

PEPITA CRUSTED CHICKEN WITH MEXICAN CORN CAKES



Pepita Crusted Chicken with Mexican Corn Cakes image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 29

4 boneless, skinless chicken breasts
2 eggs, beaten
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup finely ground pepitas
1/4 cup panko crumbs
1/2 cup plus 2 tablespoons half-and-half
3 tablespoons butter, melted
1 egg yolk
1/2 cup corn from 1 ear, divided
1/4 cup finely chopped white onion
2 tablespoons freshly chopped cilantro leaves
1 tablespoon minced jalapeno
1/2 cup all-purpose flour
1/3 cup cornmeal
3/4 teaspoon baking powder
1/2 teaspoon salt
1 egg white
2 tablespoons extra-virgin olive oil
1 cup diced mango
1 tablespoon finely diced white onion
1 tablespoon freshly chopped cilantro leaves
1 tablespoon sugar
3/4 tablespoon minced jalapeno
1/4 teaspoon salt
1/4 cup chicken broth
3 tablespoons half-and-half
Queso fresco, for serving

Steps:

  • For chicken:
  • Preheat oven to 350 degrees F.
  • Pound chicken breasts into 1/4-inch thickness. Place the eggs into a dish. The next dish mix flour, salt and pepper. In a third dish place pepitas and panko. Dip chicken into the eggs and then the flour mixture, back to the eggs and then into the pepita/panko mix to coat. Spray baking sheet with cooking spray and place chicken on top. Bake for about 25 minutes or until chicken is cooked through.
  • For corn cakes:
  • In food processor mix 1/2 cup plus 2 tablespoons half-and-half, 3 tablespoons melted butter, egg yolk and half the corn until smooth. Transfer mixture to medium bowl. Add remaining corn, onion, cilantro and jalapeno and set aside. In a separate bowl mix flour, cornmeal, baking powder and salt. Add dry ingredients to wet ingredients and gently mix. In a small bowl whisk egg white until slightly stiff peaks form. Fold whisked egg into other ingredients. In a large cast iron skillet over medium heat, place 2 tablespoons oil. Drop batter by tablespoons into hot skillet making 8 cakes. Cook approximately 1 minute on each side or until browned.
  • For mango sauce:
  • In a food processor place the mango, white onion, cilantro, sugar, jalapeno and salt and process until smooth. Add chicken broth and place in small saucepan over medium heat. Cook until bubbles form. Reduce heat to low and stir in half-and-half.
  • To Serve:
  • Place 1 chicken breast and 2 corn cakes on each plate. Drizzle with mango sauce and garnish with crumbled queso fresco.

MEXICAN CORN CAKES



Mexican Corn Cakes image

Bisquick Heart Smart® recipe! Reduced-fat and fat-free ingredients add a healthier twist to popular pancakes.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 35m

Yield 12

Number Of Ingredients 10

1 1/2 cups Bisquick Heart Smart® mix
1/2 cup cornmeal
1 cup fat-free (skim) milk
3 egg whites
1 jar (16 oz) Old El Paso™ Thick 'n Chunky salsa
1/2 cup frozen corn, cooked, drained
2 tablespoons chopped ripe olives
1 cup Old El Paso™ fat free refried beans
1/2 cup shredded reduced-fat Cheddar cheese (2 oz)
Fat-free sour cream, if desired

Steps:

  • Heat nonstick griddle to 375°F or heat skillet over medium heat; grease with shortening if necessary. In large bowl, stir Bisquick® mix, cornmeal, milk and egg whites until blended. Pour batter by 1/4 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden.
  • In small bowl, mix salsa, corn and olives. Place 1 corn cake on each of 6 microwavable serving plates; spread each cake with generous 2 tablespoons beans. Top each with additional corn cake. Spread 1/3 cup salsa mixture over top of each cake stack. Sprinkle each serving with generous 1 tablespoon cheese.
  • Microwave each serving uncovered on High about 1 minute or until heated through and cheese is melted. Serve with additional salsa and sour cream if desired.

Nutrition Facts : Calories 270, Carbohydrate 48 g, Cholesterol 0 mg, Fiber 3 g, Protein 11 g, SaturatedFat 1/2 g, ServingSize 1 Cake Stack, Sodium 1150 mg, Sugar 8 g, TransFat 0 g

MEXICAN CORN CAKES



Mexican Corn Cakes image

This is one of the Zaar recipes that I adopted. I hope to make this soon as it looks like a dish my family would enjoy. I'll edit the recipe accordingly if needed.

Provided by Dreamgoddess

Categories     Mexican

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 (8 1/2 ounce) package corn muffin mix
3/4 cup water
1 egg
1 (16 ounce) can black beans, rinsed and drained
2 cups diced cooked chicken
1 (8 ounce) jar chunky style salsa
1/8 teaspoon ground cumin
1/4 cup chopped fresh cilantro
shredded cheddar cheese, for garnish (optional)
light sour cream, for garnish (optional)

Steps:

  • To make corn cakes, in medium bowl combine corn muffin mix, water and egg until just blended.
  • Batter will be slightly lumpy.
  • Grease large nonstick griddle or skillet with nonstick cooking spray and place over medium heat to get pan hot.
  • Make corn cakes in batches using ¼ cup batter for each one and cooking about 2 minutes on each sides, until golden brown (You should have 12 corncakes total).
  • In small saucepan stir together black beans, chicken, salsa and cumin.
  • Cook over low heat just until heated through.
  • Remove pan from heat and stir in cilantro.
  • To serve, place three corn cakes on each plate.
  • Top with bean and chicken mixture.
  • Garnish with shredded cheddar cheese and a dollop of sour cream.

Nutrition Facts : Calories 512.5, Fat 13.8, SaturatedFat 3.6, Cholesterol 106.6, Sodium 1114.5, Carbohydrate 65.3, Fiber 12.1, Sugar 14.3, Protein 31.5

MEXICAN CORN CAKES



Mexican Corn Cakes image

Bisquick Heart Smart® recipe! Reduced-fat and fat-free ingredients add a healthier twist to popular pancakes.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 35m

Yield 12

Number Of Ingredients 10

1 1/2 cups Bisquick Heart Smart® mix
1/2 cup cornmeal
1 cup fat-free (skim) milk
3 egg whites
1 jar (16 oz) Old El Paso™ Thick 'n Chunky salsa
1/2 cup frozen corn, cooked, drained
2 tablespoons chopped ripe olives
1 cup Old El Paso™ fat free refried beans
1/2 cup shredded reduced-fat Cheddar cheese (2 oz)
Fat-free sour cream, if desired

Steps:

  • Heat nonstick griddle to 375°F or heat skillet over medium heat; grease with shortening if necessary. In large bowl, stir Bisquick® mix, cornmeal, milk and egg whites until blended. Pour batter by 1/4 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden.
  • In small bowl, mix salsa, corn and olives. Place 1 corn cake on each of 6 microwavable serving plates; spread each cake with generous 2 tablespoons beans. Top each with additional corn cake. Spread 1/3 cup salsa mixture over top of each cake stack. Sprinkle each serving with generous 1 tablespoon cheese.
  • Microwave each serving uncovered on High about 1 minute or until heated through and cheese is melted. Serve with additional salsa and sour cream if desired.

Nutrition Facts : Calories 270, Carbohydrate 48 g, Cholesterol 0 mg, Fiber 3 g, Protein 11 g, SaturatedFat 1/2 g, ServingSize 1 Cake Stack, Sodium 1150 mg, Sugar 8 g, TransFat 0 g

MEXICAN CORN CAKES (COOKING FOR 2)



Mexican Corn Cakes (Cooking for 2) image

Bisquick Heart Smart® recipe! What's for dinner? Pancakes come to the rescue with savory extras you probably have on hand.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 3

Number Of Ingredients 10

3/4 cup Bisquick Heart Smart® mix
1/4 cup cornmeal
1/2 cup fat-free (skim) milk
2 egg whites
1 cup Old El Paso™ Thick 'n Chunky salsa
1/4 cup frozen corn, cooked, drained
1 tablespoon chopped ripe olives
1/2 cup Old El Paso™ fat-free refried beans
1/4 cup shredded reduced-fat Cheddar cheese (1 oz)
Fat-free sour cream, if desired

Steps:

  • Heat nonstick griddle to 375°F or heat skillet over medium heat; grease with shortening if necessary. In small bowl, stir Bisquick® mix, cornmeal, milk and egg whites until blended. Pour batter by 1/4 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden.
  • In another small bowl, mix salsa, corn and olives. Place 1 corn cake on each of 3 microwavable serving plates; spread each cake with generous 2 tablespoons beans. Top each with additional corn cake. Spread 1/3 cup salsa mixture over top of each cake stack. Sprinkle each serving with generous 1 tablespoon cheese.
  • Microwave each serving uncovered on High about 1 minute or until heated through and cheese is melted. Serve with additional salsa and sour cream if desired.

Nutrition Facts : Calories 270, Carbohydrate 48 g, Cholesterol 0 mg, Fat 1/2, Fiber 3 g, Protein 11 g, SaturatedFat 1/2 g, ServingSize 1 Cake Stack, Sodium 1150 mg, Sugar 8 g, TransFat 0 g

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