Corn Cakes
An Easy and Delicious recipe for Corn Cakes - sweet kernels of fresh corn, cornmeal and cheese fried until crisp and topped with avocado and cherry tomatoes!
Servings: 4 people
Ingredients
For the Corn Cakes
- 1 cup whole milk
- 1/2 cup fresh corn kernels about one ear of corn
- 4 tablespoons butter
- 1 cup medium grind cornmeal 132g
- 1/2 cup masa harina (corn flour) 58g
- 1 teaspoon pure cane sugar
- 1 teaspoon kosher salt
- 2 ounces mozzarella shredded
- 2 tablespoons olive oil divided
Toppings
- 1 large avocado diced
- 1 pint cherry tomatoes halved
- 1/2 cup fresh corn kernels about one ear of corn
- 1/4 cup fresh oregano leaves or fresh cilantro leaves
Instructions
To make the batter for Corn Cakes:
- Heat milk, fresh corn kernels and butter in a small saucepan over medium heat, just until butter is melted. Remove from heat and cool.
- In a medium bowl, combine cornmeal, masa flour, sugar, and mozzarella. Pour cooled milk mixture over cornmeal mixture and stir until just combined. Cover and refrigerate 30 minutes.
When you're ready to fry the Corn Cakes:
- Heat 1 tablespoon of olive oil in a medium skillet until hot. Scoop 4 1/4-cup portions of batter into pan. Using a spatula, pat into 1/2-inch thick circles. Cook 3 to 4 minutes on each side, or until golden brown and cooked through. Repeat with remaining batter.
- Divide corn cakes among 4 serving plates. Divide toppings equally among plates and serve.
Video
Notes
Note that you'll need 2 ears of corn, one for the batter and another for topping.
Nutrition
Calories: 513kcal | Carbohydrates: 58g | Protein: 13g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 47mg | Sodium: 818mg | Potassium: 656mg | Fiber: 7g | Sugar: 10g | Vitamin A: 1275IU | Vitamin C: 29.6mg | Calcium: 224mg | Iron: 4.4mg
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