Close-up of Corn Cakes, as seen on the Pioneer Woman, season 32.
Recipe courtesy of Ree Drummond

Corn Cakes

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  • Level: Intermediate
  • Total: 25 min
  • Active: 20 min
  • Yield: 8 to 10 corncakes
This is a light, easy to prepare recipe with Mexican flavors. Corn cakes make a nice snack, a vegetarian main course served with salad or other vegetables or perhaps a side dish to accompany fish, chicken or meat.


Avocado Salsa:

Corn Cakes:


  1. For the avocado salsa: Mix the red onion, avocado, lime zest and juice and tomato in a small bowl. Season with salt and pepper; set aside.
  2. For the corn cakes: Whisk together the Cotija, flour, cumin, paprika and egg in a medium bowl until incorporated. Add the corn, garlic, scallions and lime zest. Fold together until incorporated. Set aside.
  3. Heat 1/2 inch of oil in a large, heavy-bottomed skillet over medium heat to around 350 degrees F.
  4. In batches, add 2-tablespoon scoops of the batter and fry until golden and crisp, 2 to 2 1/2 minutes per side. Remove to a paper towel-lined plate, sprinkle with sea salt and drizzle over some of the lime juice.
  5. Serve the corn cakes hot, topped with the avocado salsa.