Low Sodium Corn Gorditas
Elevate your mealtime with these Low Sodium Corn Gorditas—a heart-healthy twist on the classic Mexican comfort food. Crafted from masa harina, unsalted butter, and a hint of black pepper, these gorditas achieve a soft, golden crust thanks to a quick skillet fry in canola oil. Featuring the natural sweetness of corn kernels and minimal sodium content, they’re perfect for anyone aiming to reduce salt intake without sacrificing flavor. Ready in just 35 minutes, these versatile pockets can be stuffed with your favorite low-sodium fillings, like sautéed vegetables, beans, or grilled chicken, and topped with fresh cilantro for a burst of brightness. Whether served as a snack, appetizer, or part of a wholesome meal, this recipe blends tradition and health in every bite.
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Recipe Information
Ingredients
- 2 cups masa harina
- 1.5 cups water
- 2 tablespoons unsalted butter
- 0.5 cup corn kernels (fresh or frozen)
- 0.5 teaspoon baking powder
- 0.25 teaspoon black pepper
- 0.5 cup canola oil
- 2 tablespoons fresh cilantro (optional for garnish)
Instructions
In a large mixing bowl, combine masa harina, baking powder, and black pepper. Mix well to combine the dry ingredients.
Melt the unsalted butter in a small saucepan or microwave, and let it cool slightly.
Add the melted butter, water, and corn kernels to the dry ingredients. Mix until a soft dough forms. The dough should be moist but not sticky; add a little more water if necessary.
Divide the dough into 8 equal pieces and roll each piece into a ball.
Flatten each ball gently using your hands to form a disk about 1/4 inch thick. If the edges crack, dab them with a little water and press them together.
Heat the canola oil in a large skillet over medium heat.
Once the oil is hot, carefully place the gorditas in the skillet, working in batches if necessary to avoid overcrowding.
Cook each gordita for about 3-4 minutes on each side, or until they are golden brown and slightly crispy on the outside.
Remove the gorditas from the skillet and drain on a paper towel to remove excess oil.
Let the gorditas cool slightly, then slice a halfway opening horizontally in each gordita to form a pocket.
Serve the gorditas stuffed with your favorite low sodium fillings like sautéed vegetables, beans, or grilled chicken, and garnish with fresh cilantro if desired.
Nutrition Facts
Calories |
1535 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.6 g | 179% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 29.4 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 934 mg | 41% | |
| Total Carbohydrate | 69.7 g | 25% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 7.3 g | ||
| Protein | 8.9 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 138 mg | 11% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 456 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
