Side Dish

Skillet Corn Cakes

Name: Skillet Corn Cakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 1 avocado, halved, pitted, peeled and diced; 3 cups fresh or frozen corn off the cob; 1/4 cup flour; 2 tablespoons chopped fresh cilantro; 3/4 cup coarsely chopped fresh cilantro leaves; 2 cloves garlic, smashed and quartered; 1 teaspoon ground cumin; 1/2 jalapeno, coarsely chopped with seeds; Juice of 1 lime; Zest and juice of 1 lime; 1/2 cup diced mango; 1 cup masa harina; 1/2 onion, coarsely chopped; 2 tablespoons minced onion; 1 teaspoon salt; 2 teaspoons minced Serrano chile; 1/3 cup sugar; 6 to 8 tomatillos, husked and coarsely chopped (about 8 ounces); 1/2 cup diced tomatoes; 1 cup unsalted butter , softened; 1 tablespoon unsalted butter, for greasing skillet

6 October 2026

Not yet ratedRate Recipe

Total Time20 Mins

Serves4

Per Serving$2.79

Skillet Corn Cakes might be a good recipe to expand your side dish repertoire. This lacto ovo vegetarian recipe serves 4 and costs $2.79 per serving. One serving contains 853 calories, 10g of protein, and 60g of fat. 1 person were impressed by this recipe.

Vegetarian Side Dish Onions Tomatoes Avocados Mangos

Method:

1
Add 2 cups of the corn to a food processor and puree.
2
Combine the pureed corn with the softened butter, sugar, and salt.
3
Mix well.
4
Stir in the masa harina, and flour, and mix until blended. Fold in the remaining corn kernels.
5
In a large cast iron skillet, heat 1 tablespoon butter over medium-high heat. Drop 1/2 cup portions of the batter into the hot skillet forming patties. Cook until the cakes are golden brown on one side, and flip over. Continue cooking until the cakes are cooked through and golden brown on both sides.
6
Serve the corn cakes as they are, or adorned with shredded cabbage, tomatillo guacamole, sour cream, and mango salsa.
7
Combine the tomatillos, cilantro, avocado, onion, jalapeno, garlic, lime juice, cumin, and salt in a food processor or blender and pulse until combined.
8
Combine the mango, tomatoes, minced onion, cilantro, chile, lime zest, and lime juice in a small bowl. Allow the flavors to macerate.
9
Serve as a garnish for the cumin seared scallop tacos.
10
Add 1/2 cup cooked and crumbled bacon to the batter just before cooking.
11
Add 1/4 cup chopped green chiles to the batter just before cooking.
12
Add 2 teaspoons ground cumin to the batter just before cooking.