Mexican Potato Corn Cakes Recipes

PAN DE ELOTE (MEXICAN SWEET CORN CAKE)

Steps:

• Preheat oven to 350 degrees F.
• Butter the pan.
• Flour the pan using 2 tablespoons flour.
• Add remaining butter, eggs, sweetened condensed milk, evaporated milk, vanilla, and half the corn to a blender.
• Blend until smooth.
• Add the remaining corn and blend.
• For more corn texture, blend slightly.
• For less corn texture, blend until smooth.
• In a bowl, add 1¾ cups of flour, baking powder, salt, and cinnamon.
• Stir to combine.
• Mix the corn mixture with the dry ingredients.
• Stir until well combined.
• Pour the batter into the pan.
• Bake for 45 minutes, or until a toothpick comes out clean.

MEXICAN POTATO CORN CAKES

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.

MEXICAN CORN CAKES

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 CORN CAKES

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.

MEXICAN CORN CAKES (COOKING FOR 2)

Steps:

• Heat nonstick griddle to 375°F or heat skillet over medium heat; grease with shortening if necessary. In small 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 another small bowl, mix salsa, corn and olives. Place 1 corn cake on each of 3 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.

MEXICAN CORN CAKES

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.