Get ready to spice up your snack game with these 20 delicious Mexican corn cakes! From classic street corn flavors to bold and adventurous twists, we’ve got a recipe for every taste bud. Whether you’re in the mood for something cheesy and creamy or smoky and spicy, our collection of corn cake recipes has got you covered.
From the familiar comfort of warm tortilla chips to the thrill of trying new and exciting flavors, there’s nothing quite like the combination of crispy corn cakes and a tangy topping. And with the vibrant colors and bold flavors of Mexico as your inspiration, the possibilities are endless!
Cheesy Jalapeño Mexican Corn Cakes
Elevate your snack game with these Cheesy Jalapeño Mexican Corn Cakes, perfect for parties or as a quick bite. Crunchy on the outside and creamy on the inside, these flavorful bites will satisfy any craving.
Ingredients:
– 2 cups cornmeal
– 1/2 cup grated cheddar cheese
– 1/4 cup chopped fresh cilantro
– 1 jalapeño pepper, seeded and finely chopped
– 1/2 teaspoon baking powder
– Salt to taste
– 1 egg, lightly beaten
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, whisk together cornmeal, cheese, cilantro, jalapeño, and baking powder.
3. Add the egg and mix until just combined.
4. Drop by spoonfuls onto a baking sheet lined with parchment paper.
5. Drizzle olive oil over the cakes.
6. Bake for 15-20 minutes or until golden brown.
7. Serve warm and enjoy!
Cooking Time: 15-20 minutes
Sweet and Spicy Chipotle Corn Cakes
Add a burst of flavor to your day with these sweet and spicy corn cakes infused with the smoky heat of chipotle peppers. Perfect as a snack or side dish, they’re sure to become a favorite.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup cornmeal
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
– 1/4 teaspoon chipotle peppers in adobo sauce, finely chopped
– 1 cup buttermilk
– 1 large egg
– Vegetable oil for frying
Instructions:
1. Preheat oil in a deep skillet to 375°F (190°C).
2. In a medium bowl, whisk together flour, cornmeal, sugar, salt, and baking powder.
3. Add chopped chipotle peppers, buttermilk, and egg; stir until just combined.
4. Drop tablespoonfuls of batter into hot oil and fry for 2-3 minutes or until golden brown.
5. Flip cakes and cook an additional 1-2 minutes or until crispy.
6. Drain on paper towels and serve warm.
Cooking Time: 10-12 minutes
Classic Mexican Street Corn Cakes
Get ready to transport your taste buds to the streets of Mexico with these crispy, flavorful corn cakes infused with the sweetness of grilled corn and a hint of spice. Perfect as an appetizer or snack, these street-style treats are sure to become a favorite.
Ingredients:
– 2 cups fresh corn kernels
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1/4 teaspoon cumin
– 1/4 teaspoon paprika
– 1/2 cup milk
– 1 large egg, beaten
– Vegetable oil for frying
Instructions:
1. Preheat the oil in a deep frying pan to 375°F (190°C).
2. In a medium bowl, whisk together flour, salt, baking powder, cumin, and paprika.
3. Add corn kernels, milk, and egg to the dry ingredients; mix until just combined.
4. Drop spoonfuls of batter into the hot oil, about 1/4 cup each. Fry for 2-3 minutes or until golden brown.
5. Remove cakes from oil with a slotted spoon; drain on paper towels.
Cooking Time: 10-12 minutes
Creamy Avocado Lime Corn Cakes
Elevate your brunch game with these moist and flavorful corn cakes infused with the creaminess of avocado and a hint of lime.
Ingredients:
– 2 ripe avocados, mashed
– 1 cup corn kernels (fresh or frozen)
– 1/2 cup all-purpose flour
– 1/4 cup grated cheddar cheese
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1 tablespoon lime juice
– 1 egg, beaten
– 1/2 cup heavy cream
– Vegetable oil for greasing
Instructions:
1. Preheat oven to 375°F (190°C). Grease a non-stick skillet or griddle.
2. In a bowl, whisk together flour, cheese, salt, and baking powder.
3. In a separate bowl, mix mashed avocado, lime juice, egg, and heavy cream.
4. Add corn kernels to the wet ingredients and stir until combined.
5. Gradually add dry ingredients to wet ingredients and stir until just combined.
6. Drop by 1/4 cupfuls onto prepared skillet or griddle.
7. Cook for 3-4 minutes or until edges are golden brown, flipping halfway.
8. Serve warm with your favorite toppings.
Cooking Time: 10-12 minutes
Smoky Bacon and Cheddar Corn Cakes
A twist on classic corn cakes, these smoky bacon and cheddar corn cakes bring a savory, crispy delight to your brunch or snack routine. The combination of sweet corn, rich cheddar cheese, and smoky bacon creates a flavor profile that’s sure to please.
Ingredients:
– 1 cup all-purpose flour
– 2 cups corn kernels (fresh or frozen, thawed)
– 1/2 cup grated cheddar cheese
– 4 slices cooked bacon, crumbled
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup buttermilk
– 1 large egg
– Cooking oil or butter for frying
Instructions:
1. Preheat a non-stick skillet or griddle over medium-high heat.
2. In a bowl, whisk together flour, corn kernels, cheese, and crumbled bacon.
3. Add baking powder, salt, buttermilk, and egg to the bowl. Stir until just combined.
4. Using 1/4 cup measuring cups, scoop batter onto the skillet or griddle.
5. Cook for 2-3 minutes or until bubbles appear on surface. Flip and cook for an additional 1-2 minutes.
6. Serve warm with your favorite toppings or condiments.
Cooking Time: Approximately 15-20 minutes for 4-6 corn cakes.
Poblano and Queso Fresco Corn Cakes
A flavorful twist on traditional corn cakes, these savory treats combine the sweetness of fresh corn with the smokiness of roasted poblanos and the creaminess of queso fresco.
Ingredients:
– 2 cups fresh corn kernels
– 1/4 cup all-purpose flour
– 1/4 cup cornmeal
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup roasted and chopped poblanos (see note)
– 1/4 cup crumbled queso fresco
– 2 large eggs
– 1 tablespoon butter, melted
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C). In a medium bowl, whisk together flour, cornmeal, baking powder, and salt.
2. In a separate bowl, mix together corn kernels, chopped poblanos, and crumbled queso fresco.
3. Add eggs, melted butter, and the dry ingredients to the wet mixture; stir until combined.
4. Drop spoonfuls of batter onto a parchment-lined baking sheet.
5. Bake for 15-20 minutes or until golden brown.
6. Garnish with fresh cilantro leaves.
Note: To roast poblanos, preheat oven to 400°F (200°C). Place 2-3 poblano peppers on a baking sheet and roast for 30-40 minutes or until skin is blistered. Let cool, then peel off skin, remove seeds, and chop into small pieces.
Roasted Garlic and Herb Corn Cakes
Roasted Garlic and Herb Corn Cakes: A Savory Twist on Classic Cornbread
These crispy corn cakes are infused with the deep flavor of roasted garlic and the brightness of fresh herbs, perfect for a summer side dish or snack.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup cornmeal
– 1/2 cup grated cheddar cheese (optional)
– 1/4 cup chopped fresh parsley
– 2 cloves roasted garlic, mashed
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup buttermilk
– 1 large egg
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, cornmeal, cheese (if using), parsley, roasted garlic, salt, and pepper.
3. In a separate bowl, whisk together buttermilk and egg.
4. Add wet ingredients to dry ingredients and stir until just combined. Do not overmix.
5. Drop tablespoon-sized balls of dough onto prepared baking sheet, leaving 2 inches between each cake.
6. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Zesty Lime and Cilantro Corn Cakes
Get ready to tantalize your taste buds with these crispy and flavorful corn cakes infused with the brightness of lime juice and the freshness of cilantro. Perfect as a snack or side dish, these corn cakes are sure to be a hit at any gathering.
Ingredients:
– 1 cup cornmeal
– 1/2 cup all-purpose flour
– 1/4 cup grated cheddar cheese
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 cup lime juice (freshly squeezed)
– 1/4 cup chopped fresh cilantro
– 1 large egg
– Vegetable oil for frying
Instructions:
1. Preheat the oil in a deep frying pan or a deep fryer to medium-high heat.
2. In a bowl, whisk together cornmeal, flour, cheese, baking powder, and salt.
3. Add lime juice, cilantro, and egg to the dry ingredients and stir until just combined.
4. Using a 1/4 cup measuring cup, scoop batter into the hot oil.
5. Fry for 2-3 minutes on each side or until golden brown.
6. Remove from oil with a slotted spoon and drain excess oil.
7. Serve warm and enjoy!
Cooking Time: 8-10 minutes
Black Bean and Corn Cakes with Salsa
These savory cakes are a delicious twist on traditional cornbread, packed with black beans, sweet corn, and a hint of spice.
Ingredients:
– 1 cup cooked black beans
– 1 cup corn kernels (fresh or frozen)
– 1/2 cup all-purpose flour
– 1/4 teaspoon baking powder
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 1 egg, beaten
– Salsa (store-bought or homemade), for serving
Instructions:
1. Preheat oven to 375°F.
2. In a medium bowl, whisk together flour, baking powder, paprika, salt, and pepper.
3. In a large bowl, combine black beans, corn kernels, chopped onion, and beaten egg.
4. Add the dry ingredients to the wet mixture and stir until just combined.
5. Heat the olive oil in a non-stick skillet or griddle over medium heat.
6. Drop tablespoon-sized portions of the batter onto the skillet and cook for 3-4 minutes on each side, until golden brown.
7. Serve warm with your favorite salsa.
Cooking Time: 15-20 minutes
Spicy Chorizo-Stuffed Corn Cakes
Elevate your brunch game with these crispy corn cakes packed with spicy chorizo and sweet corn. Perfect for a weekend treat or a quick breakfast option.
Ingredients:
– 2 cups cornmeal
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup grated cheddar cheese
– 1/2 cup chopped cooked chorizo sausage
– 1 cup canned sweet corn, drained
– 2 tablespoons butter, melted
– 2 eggs, beaten
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C). In a large bowl, whisk together cornmeal, flour, salt, and baking powder.
2. Add cheese, chorizo, sweet corn, melted butter, and eggs. Mix until combined but still slightly lumpy.
3. Drop rounded tablespoonfuls of the mixture onto a parchment-lined baking sheet, about 1 inch apart.
4. Bake for 15-20 minutes or until golden brown.
5. Serve warm with a sprinkle of cilantro leaves, if desired.
Cooking Time: 15-20 minutes
Green Chile and Monterey Jack Corn Cakes
A flavorful twist on classic corn cakes, these moist treats combine the sweetness of corn with the spicy kick of green chile peppers and the creaminess of Monterey Jack cheese.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup cornmeal
– 1/2 cup grated Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– 1/4 cup diced green chile peppers (mild or hot, depending on your preference)
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1 cup buttermilk
– Vegetable oil for frying
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In a bowl, whisk together flour, cornmeal, cheese, cilantro, and baking powder.
3. In a separate bowl, whisk together green chile peppers and buttermilk.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Drop spoonfuls of batter onto the preheated skillet or griddle.
6. Cook for 2-3 minutes on each side, or until golden brown.
7. Serve warm with your favorite toppings, such as salsa, sour cream, or crumbled queso fresco.
Cooking Time: 10-12 minutes
Sweet Corn and Cotija Cheese Cakes
These sweet corn and Cotija cheese cakes are the perfect blend of savory and sweet, making them a great addition to any brunch or dinner. The crispy exterior gives way to a creamy, cheesy center, with the sweetness of caramelized onions adding an extra layer of flavor.
Ingredients:
– 1 cup fresh corn kernels
– 1/2 cup all-purpose flour
– 1/4 cup grated Cotija cheese
– 1/4 cup caramelized onions (see note)
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1 large egg, beaten
– Vegetable oil for frying
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a bowl, whisk together flour, baking powder, and salt.
3. Add the grated cheese, corn kernels, and caramelized onions to the bowl. Mix until just combined.
4. Beat in the egg until the mixture is smooth.
5. Heat about 1/2 inch of vegetable oil in a skillet over medium-high heat. Drop the batter by tablespoonfuls into the oil.
6. Cook for 3-4 minutes on each side, or until golden brown.
7. Drain on paper towels and serve warm.
Cooking Time: 15-20 minutes
Chipotle Honey Butter Corn Cakes
These moist and flavorful corn cakes are infused with the smoky heat of chipotle peppers and the sweetness of honey butter, making them a perfect breakfast or brunch treat.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup cornmeal
– 1/4 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 cup buttermilk
– 2 large eggs
– 1 chipotle pepper in adobo sauce, finely chopped
– 2 tablespoons honey
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Whisk together flour, cornmeal, sugar, and baking powder in a large bowl.
3. In a separate bowl, whisk together melted butter, buttermilk, eggs, and chopped chipotle pepper.
4. Add wet ingredients to dry ingredients and stir until just combined.
5. Pour batter into prepared baking dish and smooth top.
6. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
7. While still warm, drizzle with honey butter (melted butter mixed with 1 tablespoon honey) and garnish with cilantro leaves if desired.
Cooking Time: 25-30 minutes
Mexican Corn Cakes with Crema
These crispy corn cakes are infused with the warmth of Mexican spices and topped with a tangy crema, making them the perfect snack or side dish for any occasion.
Ingredients:
– 1 cup cornmeal
– 1/2 cup all-purpose flour
– 1/4 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 cup vegetable oil
– 1/2 cup grated cheddar cheese (optional)
– 1/2 cup fresh corn kernels
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons crema (Mexican sour cream) or plain Greek yogurt
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C). In a medium bowl, whisk together cornmeal, flour, baking powder, and salt.
2. Add oil, cheese (if using), corn kernels, and jalapeño pepper; stir until combined.
3. Drop by tablespoonfuls onto a parchment-lined baking sheet. Bake for 15-20 minutes or until crispy.
4. In a small bowl, mix crema or Greek yogurt with a pinch of salt to taste.
5. Serve warm corn cakes topped with crema and garnished with cilantro leaves.
Cooking Time: 15-20 minutes
Pineapple and Habanero Corn Cakes
Savor the sweet and spicy flavors of these pineapple and habanero corn cakes, perfect for a snack or side dish.
Ingredients:
– 1 cup cornmeal
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1/2 teaspoon baking powder
– 1/4 cup unsalted butter, melted
– 1/2 cup pineapple chunks
– 1-2 habanero peppers, seeded and finely chopped (depending on desired heat level)
– 1 large egg
– Honey or maple syrup for serving (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Grease a baking sheet with butter.
2. In a medium bowl, whisk together cornmeal, flour, salt, and baking powder.
3. In a separate bowl, combine melted butter, pineapple chunks, habanero peppers, and egg. Stir until well combined.
4. Add the wet ingredients to the dry ingredients and stir until just combined (do not overmix).
5. Drop rounded tablespoonfuls of batter onto the prepared baking sheet, leaving about 2 inches between each cake.
6. Bake for 12-15 minutes or until edges are golden brown.
Cooking Time: 12-15 minutes
Red Pepper and Onion Corn Cakes
These Red Pepper and Onion Corn Cakes are a flavorful twist on traditional cornbread, perfect for a summer evening or as a side dish for your next barbecue. The sweetness of the corn is balanced by the smoky heat of the red peppers and the pungency of the onions.
Ingredients:
– 1 cup fresh corn kernels
– 1/2 cup all-purpose flour
– 1/2 cup grated cheddar cheese
– 1/4 cup chopped red bell pepper
– 1/4 cup finely chopped onion
– 1 egg, beaten
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C). Grease a baking sheet with the olive oil.
2. In a bowl, whisk together flour, cheese, red bell pepper, onion, and corn kernels.
3. Add the beaten egg and mix until combined.
4. Drop spoonfuls of the mixture onto the prepared baking sheet.
5. Bake for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
Pumpkin Seed and Epazote Corn Cakes
These moist and flavorful corn cakes are infused with the warm spices of pumpkin seed and epazote, perfect for a cozy breakfast or brunch.
Ingredients:
– 1 cup cornmeal
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup canned pumpkin puree
– 1/4 cup milk
– 1 large egg, beaten
– 2 tablespoons melted butter
– 1 tablespoon epazote leaves, chopped (optional)
– 1/4 cup pumpkin seeds, toasted
– Honey or maple syrup, for serving (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Grease a non-stick skillet or griddle with butter.
2. In a bowl, whisk together cornmeal, flour, salt, and baking powder.
3. In a separate bowl, whisk together pumpkin puree, milk, egg, and melted butter.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in chopped epazote leaves (if using) and toasted pumpkin seeds.
6. Drop batter by 1/4 cupfuls onto the prepared skillet or griddle.
7. Cook for 2-3 minutes, then flip and cook for an additional 1-2 minutes, until golden brown.
8. Serve warm with a drizzle of honey or maple syrup (if desired).
Cooking Time: 10-12 minutes
Ancho Chile and Chocolate Corn Cakes
These moist and aromatic corn cakes are infused with the deep, slightly sweet flavor of ancho chiles and the richness of dark chocolate. Perfect as a side dish or used as a base for your favorite toppings.
Ingredients:
– 1 cup cornmeal
– 1/2 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/4 cup unsalted butter, melted
– 1 cup whole milk
– 1 large egg
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 ancho chile pepper, rehydrated and chopped (see note)
– 1/4 cup dark chocolate chips (at least 60% cocoa)
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Grease a 9-inch cast-iron skillet or 8-inch square baking dish.
2. In a large bowl, whisk together cornmeal, flour, sugar, and salt.
3. Add melted butter, milk, egg, and chopped ancho chile. Stir until just combined.
4. Fold in dark chocolate chips.
5. Pour batter into prepared skillet or baking dish.
6. Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
Note: To rehydrate ancho chile peppers, soak dried chiles in hot water for at least 30 minutes. Then, chop and use as directed.
Crispy Beer-Battered Corn Cakes
Elevate your snack game with this crispy beer-battered corn cake recipe, perfect for serving alongside your favorite beer or as a delicious side dish.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup cornmeal
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
– 1/4 cup butter, melted
– 1 cup buttermilk
– 1 egg, beaten
– 1/2 cup crumbled crackers (e.g., Ritz or saltines)
– 1/2 cup beer (any style, but darker beers work best)
– Vegetable oil for frying
Instructions:
1. In a large bowl, whisk together flour, cornmeal, salt, and baking powder.
2. Add melted butter, buttermilk, beaten egg, and crumbled crackers; stir until smooth.
3. Gradually add beer while stirring until the batter is thick but still pourable.
4. Heat about 1/2 inch of vegetable oil in a deep frying pan over medium-high heat.
5. Drop tablespoon-sized portions of batter into the hot oil; cook for 2-3 minutes or until golden brown.
6. Flip and cook an additional 1-2 minutes, until crispy and cooked through.
Cooking Time: 10-12 minutes (in batches)
Grilled Corn and Manchego Cakes
Grilled Corn and Manchego Cakes: A Twist on Classic Fritters
These crispy fritters combine the sweetness of grilled corn with the savory flavor of Manchego cheese, perfect for a summer evening.
Ingredients:
– 2 cups corn kernels (fresh or frozen, thawed)
– 1 cup all-purpose flour
– 1/2 cup grated Manchego cheese
– 1/4 cup chopped fresh cilantro
– 1/2 teaspoon paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 large egg, lightly beaten
– Vegetable oil for frying
Instructions:
1. Preheat grill to medium-high heat. Grill corn kernels until slightly charred and tender.
2. In a bowl, whisk together flour, Manchego cheese, cilantro, paprika, salt, and pepper.
3. Add the grilled corn kernels and lightly beaten egg to the bowl. Mix well.
4. Using wet hands, shape the mixture into 8-10 patties.
5. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry the cakes for 2-3 minutes on each side, until golden brown and crispy.
6. Drain on paper towels and serve warm.
Cooking Time: 15-20 minutes
Summary
Get ready to spice up your snack game with these 20 delicious Mexican corn cake recipes! From classic street corn flavors to bold and spicy twists, there’s something for everyone. Try Cheesy Jalapeño corn cakes, Sweet and Spicy Chipotle corn cakes, or Smoky Bacon and Cheddar corn cakes. For a creamy kick, go for Creamy Avocado Lime corn cakes, while Poblano and Queso Fresco corn cakes offer a rich and smoky flavor. And don’t forget the sweet and spicy combinations like Pineapple and Habanero or Chipotle Honey Butter. Whatever your taste buds crave, you’ll find it in this collection of mouthwatering Mexican corn cake recipes.
Leave a Reply