Mexican Corn Cake Bites

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 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

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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.
Preparation 40 minutes
Cook 45 minutes
Ready in 1 hour 25 minutes
Servings 4 Servings
CourseAppetizer
InfluenceGlobal
DifficultySeasoned
MethodFry

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

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About Richard Jones

Chef Richard’s journey has spanned the globe. The culinary adventure began in Adelaide, South Australia, where the multi-cultural diversity of foods, exceptional market gardens, and world-class wine regions provided a broad influence to his palate. Training under Chef Andrew Fielke at Red Ochre Grill, Richard arrived in Nashville 20 years ago where his work helped fuel its burgeoning food scene.

Learn more about Richard Jones
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