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.

Nutriscore Rating: 58/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 6

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)

Directions

Step 1

In a large mixing bowl, combine the masa harina, all-purpose flour, sugar, baking powder, and salt. Stir to mix the dry ingredients evenly.

Step 2

In a separate medium bowl, whisk together the milk, melted butter, and eggs until smooth.

Step 3

Gradually add the wet ingredients to the dry ingredients, mixing until a thick batter forms.

Step 4

Fold the whole kernel corn into the batter, ensuring it is evenly distributed.

Step 5

Heat a large non-stick skillet or griddle over medium heat. Add 1 tablespoon of vegetable oil and spread it evenly.

Step 6

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.

Step 7

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.

Step 8

Once cooked, transfer the corn cakes to a plate lined with paper towels to drain any excess oil.

Step 9

Serve warm as a side dish or with your favorite toppings such as sour cream, salsa, or guacamole.

Nutrition Facts

Serving size	965.7 grams (965.7g)

Amount per serving	% Daily Value*
Calories	1837

Total Fat 120.00g	154%
Saturated Fat 43.70g	219%
Polyunsaturated Fat 1.00g
Cholesterol 518mg	173%
Sodium 3194mg	139%
Total Carbohydrate 167.80g	61%
Dietary Fiber 9.50g	34%
Total Sugars 47.20g
Protein 38.10g	76%

Vitamin D 189IU	947%
Calcium 465mg	36%
Iron 8mg	43%
Potassium 1275mg	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.

Source of Calories

Fat: 56.7%

Protein: 8.0%

Carbs: 35.3%