Name: Mexican Corn Cake Bites
Prep time: 40 min
Cook time: 45 min
Total time: 85 min
Ingredients: 1 cup cornmeal; 1/2 cup all purpose flour ((plain flour)); 1 tablespoon sugar; 3/4 teaspoon salt; 1/2 teaspoon baking powder; 1/2 teaspoon baking powder; 1 cup milk; 1 egg (beaten); 2 tablespoons butter (melted); 1 cob corn (kernels removed); 1 small poblano (diced); 1 small cucumber; 8 small tomatoes; 1 jalapeno; 1/4 cup red onion (finely diced ); 1/2 teaspoon salt; 2 tablespoons red wine vinegar; 1 tablespoon extra virgin olive oil; cilantro ((coriander), for garnish)

These simple corn cakes that include fresh corn kernels are topped with a homemade pico de gallo to create a healthy and fresh finger food bite to give it a Mexican feel.

As a serving alternative, when assembling the corn cakes to serve a slice of avocado or grilled chicken may be added.

Don’t be tempted to make corn cakes that are too thick otherwise, they won’t cook all the way through and will have a heavy texture when eating them.

Mexican Corn Cake Bites Recipe

Richard Jones

reviews

This recipe is a scratch made corn cake that includes fresh corn kernels that is then topped with a cucumber and tomato pico de gallo. #bushcooking #corncakes #picodegallo

These simple corn cakes that include fresh corn kernels are topped with a homemade pico de gallo to create a healthy and fresh finger food.

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Preparation 40

Cook 45

Ready in 1 25

Servings Servings

CourseAppetizer

InfluenceGlobal

DifficultySeasoned

MethodFry

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Ingredients

Corn Cakes

1 cup cornmeal
1/2 cup all purpose flour (plain flour)
1 tablespoon sugar
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking powder
1 cup milk
1 egg beaten
2 tablespoons butter melted
1 cob corn kernels removed
1 small poblano diced

Cucumber and Tomato Pico de Gallo

1 small cucumber
8 small tomatoes
1 jalapeno
1/4 cup red onion finely diced
1/2 teaspoon salt
2 tablespoons red wine vinegar
1 tablespoon extra virgin olive oil

To Serve

cilantro (coriander), for garnish

Equipment

skillet

Directions

Corn Cakes

Whisk the milk and egg together in a measuring jug. Combine dry ingredients in a medium mixing bowl. Mix the wet ingredients into the dry ingredients.
Fold in the diced poblano, corn kernels, and butter.
Heat a skillet to medium heat then fry medium spoonfuls of the batter until bubbles form on the surface then flip to cook on the other side. It takes about 3 minutes on each side. Cook only about 3 at a time depending on the size of the skillet so as not to crowd the skillet.

Cucumber and Tomato Pico de Gallo

Prepare the ingredients. Peel the cucumber, remove the seeds, then finely dice. Quarter each tomato, remove the seeds, then dice the remaining tomato. Half the jalapeno, remove the seeds then finely dice. Finely dice the red onion if not yet done.
In a glass/ceramic dish add the cucumber, tomato, jalapeno, red onion, salt, red wine vinegar, and olive oil. Mix until well combined then chill until needed, at least 30 minutes to let the flavors infuse.

To Serve

Arrange the corn cakes on a serving platter then place a spoonful of the pico de Gallo on top of each one. Garnish with cilantro.

Nutritional Information

Calories: 414kcalCarbohydrates: 59gProtein: 11gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 63mgSodium: 931mgPotassium: 737mgFiber: 7gSugar: 13gVitamin A: 1583IUVitamin C: 49mgCalcium: 171mgIron: 3mg