Mexican Corn Cakes
Delight your taste buds with these irresistible Mexican Corn Cakes, a savory and slightly sweet treat that's perfect as a side dish or a standalone snack. Made with a unique blend of masa harina and all-purpose flour, these golden cakes are packed with the natural sweetness of whole kernel corn and a hint of buttery richness. The batter, infused with the comforting flavors of sugar and a touch of salt, is fried to perfection, creating crisp edges and a soft, fluffy interior. These easy-to-make corn cakes come together in just 15 minutes of prep time and are ready to serve in under 20 minutes, making them a quick and delicious addition to any meal. Pair them with sour cream, salsa, or guacamole for a burst of authentic Mexican flavor that will keep everyone coming back for seconds. Keywords: Mexican corn cakes, masa harina recipes, quick side dishes, authentic Mexican flavors, easy fried recipes.
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Recipe Information
Ingredients
- 1.5 cups Masa harina
- 0.5 cups All-purpose flour
- 2 tablespoons Sugar
- 1 teaspoon Baking powder
- 0.5 teaspoons Salt
- 1 cup Whole kernel corn (canned, drained or fresh)
- 1 cup Milk
- 4 tablespoons Butter (melted)
- 2 Eggs
- 4 tablespoons Vegetable oil (for frying)
Instructions
In a large mixing bowl, combine the masa harina, all-purpose flour, sugar, baking powder, and salt. Stir to mix the dry ingredients evenly.
In a separate medium bowl, whisk together the milk, melted butter, and eggs until smooth.
Gradually add the wet ingredients to the dry ingredients, mixing until a thick batter forms.
Fold the whole kernel corn into the batter, ensuring it is evenly distributed.
Heat a large non-stick skillet or griddle over medium heat. Add 1 tablespoon of vegetable oil and spread it evenly.
Spoon about 1/4 cup of the batter onto the skillet for each corn cake, gently flattening it to form a round shape about 1/2-inch thick.
Cook each corn cake for 3-4 minutes on each side, or until golden brown and cooked through. Repeat with the remaining batter, adding more vegetable oil to the skillet as needed.
Once cooked, transfer the corn cakes to a plate lined with paper towels to drain any excess oil.
Serve warm as a side dish or with your favorite toppings such as sour cream, salsa, or guacamole.
Nutrition Facts
Calories |
1837 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.0 g | 154% | |
| Saturated Fat | 43.7 g | 218% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 518 mg | 173% | |
| Sodium | 3194 mg | 139% | |
| Total Carbohydrate | 167.8 g | 61% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 47.2 g | ||
| Protein | 38.1 g | 76% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 465 mg | 36% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1275 mg | 27% | |
*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.
