Description
Pioneer Woman Corn Cakes bring Southern comfort to your table with golden, crispy edges and a buttery interior. Cornmeal, buttermilk, and a hint of sweetness create a delightful side dish you’ll crave alongside grilled meats or breakfast favorites.
Ingredients
Scale
Main Ingredients:
- 1 cup fresh sweet corn kernels (from about 2 ears of corn)
- 2 large eggs, beaten
- 1 avocado, finely diced
- 1 Roma tomato, finely diced
Seasonings and Spices:
- ¼ cup crumbled Cotija
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 4 cloves garlic, grated
- 2 scallions, thinly sliced
- ⅓ cup finely diced red onion
- Sea salt (for finishing)
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
Binding and Cooking Ingredients:
- ¼ cup all-purpose flour
- 2 limes, zested and juiced
- Vegetable oil (for frying)
Instructions
- Create a vibrant avocado salsa by combining finely diced red onion, ripe avocado, lime zest, lime juice, and diced Roma tomato in a small mixing bowl. Season with kosher salt and freshly ground black pepper to enhance the flavors. Allow the salsa to rest and let the ingredients meld together.
- In a medium bowl, whisk together crumbled Cotija cheese, all-purpose flour, ground cumin, and ground paprika to form a dry base for the corn cake batter.
- Introduce beaten large eggs to the dry mixture, stirring until the ingredients form a smooth, homogeneous batter.
- Gently fold in fresh sweet corn kernels, grated garlic cloves, thinly sliced scallions, and lime zest, ensuring even distribution throughout the mixture.
- Prepare a large, heavy-bottomed skillet by heating approximately 1/2 inch (12.7 millimeters) of vegetable oil over medium heat. Monitor the oil temperature, aiming for 350°F (175°C) before initiating the frying process.
- Using a tablespoon, carefully drop portions of the corn cake batter into the hot oil. Fry the corn cakes in batches, cooking each side until achieving a golden, crispy exterior, approximately 2 to 2 1/2 minutes per side.
- Transfer the fried corn cakes to a paper towel-lined plate to absorb excess oil. Sprinkle with sea salt and a squeeze of fresh lime juice. Serve immediately, topping each corn cake with the prepared avocado salsa for a burst of fresh flavors.
Notes
- Maximize flavor by selecting fresh, in-season corn kernels for the most vibrant and sweet taste experience.
- Fry corn cakes at consistent medium-high heat to achieve a perfectly crispy golden exterior with a tender, moist interior.
- Crumble Cotija cheese generously throughout the batter to enhance binding and add an authentic Mexican cheese profile.
- Balance spice levels by carefully adjusting ground cumin and paprika to match personal heat preferences.
- Serve these corn cakes piping hot to preserve their irresistible crunch and maintain peak deliciousness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 250 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 70 mg