Sweet Corn Cakes

This fun and fast treat is packed with fresh Latin flavors and a nod to summer with ingredients like corn and cilantro.

3 cups frozen sweet corn kernels, thawed
1 small red onion, chopped
2 eggs
1/2 cup cilantro, chopped
1 teaspoon baking powder
1 cup all-purpose flour
1 tablespoon of preferred cooking oil
Course salt and black pepper, to taste


  1. Place 2 cups of the thawed corn and all other ingredients in a food processor to mix.
  2. Fold remaining solid kernels into the mixture.
  3. Add 1 tablespoon of oil to a heated skillet set at medium-high. When oil is hot (see tip below), add about 2 tablespoons of corn mixture for each cake to the skillet.
  4. Simply spoon and spread the desired amount directly onto the skillet. When flipping the cake, apply pressure to flatten it and allow it to cook thoroughly.
  5. Cook for 1 minute per side and drain on a paper towel.

Serve with the Green Tomatillo Salsa listed below, your own favorite salsa, guacamole or sour cream. For a meaty meal, serve topped with ground chorizo sausage and cheese.

Tip: To test the heat of oil, drop a small piece of bread into the skillet after oil has been heated. If the bread is browned in 40 seconds or less the oil is ready.

Tip: To keep cakes warm as you cook, pre-heat your oven to 250°F. Place cakes on a parchment covered baking sheet and store in the oven while making other cakes.

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