Mexican Potato Corn Cakes Recipes

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MEXICAN CORN CAKES



Mexican Corn Cakes image

Cotija, also known as queso anejado, is a crumbly, aged white cheese; look for it in specialty food stores or Latin markets. Feta cheese can be used in its place. Serve with Ponzu-Braised Chicken or our Spiced Shredded Pork.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 15m

Yield Makes 8

Number Of Ingredients 8

1 1/2 cups masa harina
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon coarse salt
1/2 cup grated cotija cheese
2 cups coarsely chopped fresh or frozen corn kernels (about 2 ears)
3/4 to 1 cup warm water (110 degrees)
4 to 6 tablespoons vegetable oil, for frying

Steps:

  • Whisk together masa harina, flour, baking powder, and salt in a medium bowl. Stir in cheese and corn kernels. Add water, 1/4 cup at a time, stirring after each addition until mixture holds together.
  • Heat 1/4 cup oil in a cast-iron skillet over medium heat until hot but not smoking, about 5 minutes. Meanwhile, scoop a heaping 1/3 cup mixture, and use your hands to shape into a patty, about 1/3 inch thick. Repeat with remaining mixture, forming 8 patties.
  • Working in batches of 4, fry patties, turning once, until golden brown, 2 to 4 minutes per side. Using a slotted spoon, transfer to paper towels to drain. If pan becomes dry, add 2 tablespoons oil for second batch. Cover patties with foil to keep warm, up to 30 minutes.

MEXICAN POTATO CORN CAKES



Mexican Potato Corn Cakes image

Based on a recipe my BF asked me to make, we both liked this a lot! Altered to use real mashed potatoes. You can either use leftover mashed potatoes (2 cups), or replace the milk and potatoes with 2 cups milk and 2 cups dried potato flakes to save time. Has a mild but pleasing Mexican flavor that I think kids should like. I served this as a vegetarian main dish with a vegetable medley side of carrots, broccoli and red peppers.

Provided by Kumquat the Cats fr

Categories     Potato

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

2 medium potatoes, peeled and sliced 1/2 to 3/4 inches thick (about 1 lb.)
1/2 cup 1% low-fat milk, separated
1 (11 ounce) can corn (mexican mix with peppers, if desired)
1 (4 ounce) can green chilies, diced
3/4 cup low-fat cheddar cheese, shredded (or low-fat mexican cheddar and monterey jack blend)
2 tablespoons flour
2 tablespoons cornmeal
1 1/2 teaspoons seasoning salt
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 egg
2 tablespoons butter, separated
2 teaspoons butter, separated

Steps:

  • Boil 2 quarts water and add sliced potatoes. Boil 15 minutes. Remove with slotted spoon and put potatoes through ricer. Add 1/4 cup milk to potatoes and mix well. Should make about 2 cups mashed potatoes.
  • In large bowl, combine mashed potatoes, corn, chiles, cheese, flour, corn meal, seasoned salt, oregano, garlic powder and pepper. Mix well. Beat egg with 1/4 cup milk, add and mix well.
  • Heat non-stick skillet over medium low heat. Drop in 2 teaspoons butter. In batches, drop potato mixture onto skillet, 1/4 cup at a time, four times per batch. Carefully form into 3-inch rounds. Cook about 7-8 minutes, until golden brown, turning once.
  • Repeat 3 times. Place finished cakes onto cookie sheet and keep warm in 225 degree Fahrenheit oven. Serve with hot sauce on the side, if desired.

Nutrition Facts : Calories 343.5, Fat 12, SaturatedFat 6.6, Cholesterol 79.2, Sodium 238.2, Carbohydrate 49.3, Fiber 5.5, Sugar 6.7, Protein 14

CORN AND POTATO CAKES



Corn and Potato Cakes image

Categories     Potato     Breakfast     Brunch     Side     Vegetarian     Quick & Easy     High Fiber     Corn     Pan-Fry     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4 to 6 as a side dish

Number Of Ingredients 8

two 1/2-pound russet (baking) potatoes
1/2 cup finely chopped green bell pepper
1 1/2 cups fresh corn kernels including the pulp scraped from the cobs (cut from about 2 ears of corn)
4 scallions, chopped fine
1 teaspoon ground cumin
3 tablespoons all-purpose flour
2 tablespoons unsalted butter
4 tablespoons sour cream

Steps:

  • Peel the potatoes, grate them coarse, and squeeze them with the bell pepper between several thicknesses of paper towels to remove any excess moisture. In a bowl toss together the potato and pepper mixture, the corn, the scallions, the cumin, the flour, and salt and pepper to taste.
  • In a non-stick skillet measuring 6 inches across the bottom heat 1/2 tablespoon of the butter over moderate heat until the foam subsides, add 3/4 cup of the corn mixture, tamping it down with a spatula, and cook the corn and potato cake for 6 minutes, or until the underside is golden and crisp, slide it onto a plate, and keep it warm, covered. Make 3 more corn and potato cakes in the same manner with the remaining batter and corn mixture. Spread 2 of the cakes with the sour cream, arrange the remaining cakes on the sour cream, and cut the corn and potato cakes into wedges.

MEXICAN CORN PANCAKES WITH WHIPPED GOAT CHEESE, PILONCILO CARAMELIZED BANANAS AND WALNUTS



Mexican Corn Pancakes with Whipped Goat Cheese, Piloncilo Caramelized Bananas and Walnuts image

Provided by Bobby Flay

Categories     main-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 24

2 ears corn, kernels removed
2 cups all-purpose flour
1/2 cup yellow cornmeal
3 tablespoons pure cane sugar
1 tablespoon plus 1 teaspoon baking powder
1/4 teaspoon fine sea salt
2 cups whole milk
2 teaspoons pure vanilla extract
2 large eggs
4 tablespoons unsalted butter, melted and cooled
Clarified butter
2 ounces soft goat cheese
2 cups very cold heavy cream
2 tablespoons confectioners' sugar
1 teaspoon pure vanilla extract
One 9-ounce cone piloncillo, grated with a cheese grater
4 tablespoons unsalted butter
1 cup light cream
1 teaspoon pure vanilla extract
1/8 teaspoon fine sea salt
1 1/2 ripe bananas, peeled and sliced into 1/4-inch-thick slices
1/2 cup coarsely chopped toasted walnuts
Confectioners' sugar, for garnish
Fresh mint, for garnish

Steps:

  • For the pancakes: Heat a large saute pan over medium heat; add the corn and dry toast until lightly golden brown. Remove from the heat and let cool slightly.
  • In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder and salt. In a small bowl, whisk together the milk, vanilla extract and eggs. Add the wet ingredients all at once to the dry ingredients and mix until just combined, being careful not to over mix. Fold in the corn kernels and melted butter. Rest the batter for 20 minutes.
  • Preheat the oven to 200 degrees F.
  • Add a few tablespoons of the clarified butter to a large cast-iron skillet or cast-iron griddle set over 2 burners, and heat over medium heat. Use a 1/4-cup measuring cup and spoon a scant 1/4 cup into the hot skillet. Cook until small bubbles form on the surface of the pancakes, 2 to 3 minutes. Flip and cook until golden on both sides. Transfer the cooked pancakes to a prepared oven-proof plate and cover with a towel. Place in the oven to keep warm until all of the pancakes are cooked and ready to serve. Repeat for the remaining batter.
  • For the goat cheese: Put the goat cheese in the bowl of a stand mixer fitted with a whisk and mix until smooth. Add the cream, confectioners' sugar and vanilla, and whip until soft peaks form. Cover and refrigerate until ready to serve.
  • For the bananas and walnuts: Combine the piloncillo and butter in a high-sided saute pan over medium-low heat. Stir occasionally until the sugar begins to melt. Add the cream and whisk until you have a uniform mixture. Cook, whisking constantly, until thickened, about 5 minutes. Add the vanilla and salt. Then add the bananas and cook until slightly softened, about 1 minute. Stir in the walnuts.
  • Serve 3 pancakes per person. Top with a dollop of whipped goat cheese and spoon the caramelized banana mixture over each plate. Sprinkle with confectioners' sugar and top with fresh mint.

PASTEL DE ELOTE (MEXICAN CORN CAKE)



Pastel de Elote (Mexican Corn Cake) image

A delicious and moist Mexican cake made with fresh sweet corn kernels and sweetened with condensed milk. A traditional recipe from the state of Jalisco.

Provided by Elva_Adriana

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h20m

Yield 16

Number Of Ingredients 9

8 ears sweet white corn, husked
1 ¾ cups softened butter, plus more for baking dish
5 eggs
1 (14 ounce) can sweetened condensed milk
½ cup milk
2 cups all-purpose flour, plus additional for dusting
1 tablespoon baking powder
1 teaspoon ground cinnamon
¼ teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch cake pan. Chill in freezer.
  • Cut kernels from ears of corn with a sharp knife. Beat butter in a large bowl with an electric mixer until smooth and creamy.
  • Combine eggs, condensed milk, whole milk, and corn kernels in a blender; blend until smooth. Transfer egg mixture to a bowl with butter and mix well.
  • Sift flour, baking powder, cinnamon, and salt into a large bowl. Add egg mixture and mix well to combine.
  • Remove cake pan from freezer. Grease and flour again. Pour batter into prepared pan.
  • Bake in the preheated oven until cake is golden brown and a toothpick inserted in the center comes out clean, about 45 minutes. Cool in the pan for 15 minutes, then remove from tin and cool on a wire rack.

Nutrition Facts : Calories 379.2 calories, Carbohydrate 34.7 g, Cholesterol 120.4 mg, Fat 24.7 g, Fiber 1.7 g, Protein 7.4 g, SaturatedFat 14.8 g, Sodium 334 mg, Sugar 15.3 g

MEXICAN CORN CAKES



Mexican Corn Cakes image

Bisquick Heart Smart® recipe! Reduced-fat and fat-free ingredients add a healthier twist to popular pancakes.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 35m

Yield 12

Number Of Ingredients 10

1 1/2 cups Bisquick Heart Smart® mix
1/2 cup cornmeal
1 cup fat-free (skim) milk
3 egg whites
1 jar (16 oz) Old El Paso™ Thick 'n Chunky salsa
1/2 cup frozen corn, cooked, drained
2 tablespoons chopped ripe olives
1 cup Old El Paso™ fat free refried beans
1/2 cup shredded reduced-fat Cheddar cheese (2 oz)
Fat-free sour cream, if desired

Steps:

  • Heat nonstick griddle to 375°F or heat skillet over medium heat; grease with shortening if necessary. In large bowl, stir Bisquick® mix, cornmeal, milk and egg whites until blended. Pour batter by 1/4 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden.
  • In small bowl, mix salsa, corn and olives. Place 1 corn cake on each of 6 microwavable serving plates; spread each cake with generous 2 tablespoons beans. Top each with additional corn cake. Spread 1/3 cup salsa mixture over top of each cake stack. Sprinkle each serving with generous 1 tablespoon cheese.
  • Microwave each serving uncovered on High about 1 minute or until heated through and cheese is melted. Serve with additional salsa and sour cream if desired.

Nutrition Facts : Calories 270, Carbohydrate 48 g, Cholesterol 0 mg, Fiber 3 g, Protein 11 g, SaturatedFat 1/2 g, ServingSize 1 Cake Stack, Sodium 1150 mg, Sugar 8 g, TransFat 0 g

CORN POTATO PANCAKES



Corn Potato Pancakes image

I love combining different foods to see what I can come up with. I put last night's mashed potatoes to delicious use in these slightly crisp golden brown cakes. -Carolyn Wilson, Lyndon, Kansas

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield about 1 dozen.

Number Of Ingredients 10

2 cups mashed potatoes (with added milk and butter)
1/4 cup all-purpose flour
1/4 cup cream-style corn
1 egg, beaten
3 tablespoons finely chopped onion
1 teaspoon minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon minced garlic
1/8 teaspoon pepper
3 tablespoons canola oil, divided

Steps:

  • In a large bowl, combine the first nine ingredients. In a large skillet, heat 1 tablespoon oil; drop four 1/4 cupfuls of batter into skillet. Cook for 1-2 minutes on each side or until golden brown. Repeat with remaining oil and batter.

Nutrition Facts : Calories 180 calories, Fat 11g fat (3g saturated fat), Cholesterol 43mg cholesterol, Sodium 461mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

MEXICAN CORN CAKES



Mexican Corn Cakes image

This is one of the Zaar recipes that I adopted. I hope to make this soon as it looks like a dish my family would enjoy. I'll edit the recipe accordingly if needed.

Provided by Dreamgoddess

Categories     Mexican

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 (8 1/2 ounce) package corn muffin mix
3/4 cup water
1 egg
1 (16 ounce) can black beans, rinsed and drained
2 cups diced cooked chicken
1 (8 ounce) jar chunky style salsa
1/8 teaspoon ground cumin
1/4 cup chopped fresh cilantro
shredded cheddar cheese, for garnish (optional)
light sour cream, for garnish (optional)

Steps:

  • To make corn cakes, in medium bowl combine corn muffin mix, water and egg until just blended.
  • Batter will be slightly lumpy.
  • Grease large nonstick griddle or skillet with nonstick cooking spray and place over medium heat to get pan hot.
  • Make corn cakes in batches using ¼ cup batter for each one and cooking about 2 minutes on each sides, until golden brown (You should have 12 corncakes total).
  • In small saucepan stir together black beans, chicken, salsa and cumin.
  • Cook over low heat just until heated through.
  • Remove pan from heat and stir in cilantro.
  • To serve, place three corn cakes on each plate.
  • Top with bean and chicken mixture.
  • Garnish with shredded cheddar cheese and a dollop of sour cream.

Nutrition Facts : Calories 512.5, Fat 13.8, SaturatedFat 3.6, Cholesterol 106.6, Sodium 1114.5, Carbohydrate 65.3, Fiber 12.1, Sugar 14.3, Protein 31.5

SWEET MEXICAN CORN CAKE



Sweet Mexican Corn Cake image

If you like sweet tamales, you will love this cake. A real Mexican treat without the extra work.

Provided by gem

Categories     World Cuisine Recipes     Latin American     Mexican

Time 2h

Yield 16

Number Of Ingredients 10

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
1 ¼ cups unsalted butter, softened
1 cup white sugar
8 eggs
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
4 cups fresh corn kernels

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 10x15-inch baking pan. Sift the flour, baking powder, cinnamon, and salt together into a bowl. Set aside.
  • Beat the butter and sugar together with an electric mixer in a large bowl until light and fluffy. Blend the eggs into the mixture one at a time. Stir the condensed milk and evaporated milk into the mixture. Add the flour mixture and mix until just incorporated. Fold the corn kernels into the batter, mixing just enough to evenly combine. Pour the batter into prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 412.1 calories, Carbohydrate 47.8 g, Cholesterol 146.3 mg, Fat 21.4 g, Fiber 1.5 g, Protein 9.7 g, SaturatedFat 12.4 g, Sodium 275 mg, Sugar 29.7 g

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From recipes.net


MEXICAN POTATO CAKES RECIPE | CDKITCHEN.COM
Combine first 9 ingredients in a medium bowl. Shape potato mixture into patties. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add potato patties, and cook 4 minutes on each side or until browned.
From cdkitchen.com


MEXICAN STREET CORN | POTATO SALAD | CHIPOTLE CREMA - RECIPES
In a large pot over medium high heat combine the potatoes and the cold water. Allow the water to come to a boil and reduce to a simmer. Cook the potatoes until fork tender (about 25-30 minutes), remove from the heat, drain, and allow to cool.
From potatogoodness.com


MEXICAN GORDITAS (FRIED STUFFED CORN CAKES) RECIPE
2018-08-29 Using wet hands, roll masa dough into 15 golf-ball-sized balls. Pat balls into flat 4-inch rounds about 1/4 inch thick; if edges crack, run a wet finger around them to smooth them. Place rounds on a baking sheet and keep covered with a towel as you work. Fill a large cast iron skillet with 1/4" oil and heat over medium-low heat until shimmering.
From seriouseats.com


MEXICAN TWICE BAKED POTATOES RECIPE {OVEN AND AIR FYER …
2019-11-06 Oven – Reheat potatoes in the oven at 365 degrees Fahrenheit for about 15-20 minutes, or until potato has heated through. Microwave – On high power, reheat potatoes for 2 minutes, or until heated through. Air Fryer – Set temperature to 360 degrees and reheat this easy potatoes recipe for 8-10 minutes, or until baked potatoes are heated ...
From tastesoflizzyt.com


MEXICAN CORN CAKE - JIFFY CORN CAKE RECIPE - MOMMY MUSINGS
2020-04-14 Preheat the oven to 425 degrees F. Prepare a 9x5 loaf pan by spraying with cooking spray, or lightly greasing with oil. Set aside. 2. Empty the contents of the can of Sweet Cream Corn, Cornbread Mix and the melted stick of butter into a …
From mommymusings.com


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