This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #YesYouCAN #CollectiveBias
We love Mexican food in our house. At least 2-3 times per week we have some kind of Mexican inspired dinner and everyone loves it. From Taco Tuesday to Enchiladas on on Friday, we always love adding some Mexican flair to our meals. One of our favorite meals to make as a family are Mexican corn cakes with chunky salsa.
We typically use grilled corn on the cob for our Mexican corn cakes but you can easily substitute frozen corn instead. Just microwave it briefly before you start with the recipe. We use RO*TEL in the corn cakes and and a combination of RO*TEL and Hunt’s tomatoes to create the chunky salsa. Using canned products like these makes creating delicious Mexican inspired meals easy and simple. We combine them with fresh produce for a delicious dinner option that is perfect for a weeknight dinner or a party.
Ingredients for Mexican Corn Cakes:
3 cups grilled corn on the cob
3 green onions, chopped
1 jalapeno, seeded and finely chopped
1 1/2 cup shredded cheese
1 cup self rising flour
1 tsp salt
2 eggs
1/4 cup milk
2 tsp lime juice
Oil
Salsa:
1 can chunky RO*TEL
1/2 jalapeno, seeded and finely chopped
1 can Hunt’s diced tomatoes, drained
1 tsp lime juice
1/2 cup shredded cabbage
Let’s Make It:
In a large bowl, combine corn kernels, green onions, 1 finely chopped jalapeno, shredded cheese, flour, salt, eggs, milk and 2 tsp lime juice. Stir well to combine.
Heat oil in large skillet over medium heat. Spoon 1/4 cup corn mixture into pan and cook for 2-3 minutes. Turn over and cook for an additional 3-4 minutes or until golden brown. Remove from pan and transfer to cooling rack. Continue until all of the corn mixture is cooked.
To make the salsa, stir together chunky RO*TEL, 1/2 jalapeno, Hunt’s diced tomatoes, 1 tsp lime juice and shredded cabbage. Stir to combine. Refrigerate until ready to use.
I was so excited to see fresh corn in the Walmart produce section. It means summer is almost here and lots of Mexican corn cakes in our future.
To create the perfect meal only takes a few simple steps:
I have a great kitchen tip that will also save you a little bit of money! Want to get more lime juice out of your limes? Microwave or grill your limes for 10-15 seconds then roll them before cutting them to get more lime juice. You will get more lime juice that way.
Check out more Mexican inspired recipes here and be sure to check out the Ibotta offer for ConAgra products too!
- 3 cups grilled corn on the cob
- 3 green onions, chopped
- 1 jalapeno, seeded and finely chopped
- 1 1/2 cup shredded cheese
- 1 cup self rising flour
- 1 tsp salt
- 2 eggs
- 1/4 cup milk
- 2 tsp lime juice
- Oil
- 1 can chunky RO*TEL
- 1/2 jalapeno, seeded and finely chopped
- 1 can Hunt's diced tomatoes, drained
- 1 tsp lime juice
- 1/2 cup shredded cabbage
- In a large bowl, combine corn kernels, green onions, 1 finely chopped jalapeno, shredded cheese, flour, salt, eggs, milk and 2 tsp lime juice. Stir well to combine.
- Heat oil in large skillet over medium heat. Spoon 1/4 cup corn mixture into pan and cook for 2-3 minutes. Turn over and cook for an additional 3-4 minutes or until golden brown. Remove from pan and transfer to cooling rack. Continue until all of the corn mixture is cooked.
- To make the salsa, stir together chunky RO*TEL, 1/2 jalapeno, Hunt's diced tomatoes, 1 tsp lime juice and shredded cabbage. Stir to combine. Refrigerate until ready to use.
- If using frozen corn instead of grilled fresh corn, microwave for 3 minutes before mixing with other ingredients.
I love fresh corn on the cob! Surprisingly I have never tried grilling it. Next time I buy some I really want to make these cakes 🙂 They look great.
Wow! These corn cakes are inspiring me to try making them gluten free! They look fabulous!
These look Yummy & are so colorful. I am definitely going to be making these a lot!
This corn cakes sound wonderful, I can’t wait for fresh corn season to arrive her in New England!
I love fresh corn, and I especially love it grilled! I don’t buy it often because my husband doesn’t care for it, but this would be the perfect way to use up some leftover grilled cobs. Yum! Thanks for sharing 🙂
I’d love for you to come link up at my weekly party! http://bit.ly/1XW4rIp
These look delicious! Thanks for sharing on the “What’s for Dinner” linky!
Oh wow, this looks fabulous (and so delicious too)! I haven’t heard of a recipe like this before — such a unique dish!
Thanks for sharing and linking up to the #SHINEbloghop.
Wishing you a lovely day.
xoxo
Could this look any more delicious?! Yum! And I love using that lime trick!
My wife likes corn far too much, so she’ll be dead chuffed when I cook these up for her! Cheers for the salsa recipe as well – I’m also feeling some sweet chilli sauce for dipping!
Sweet chili sauce would be delicious!
Sounds yummy! Thanks for sharing at the Inspiration Spotlight party. Pinned & shared.
These look delicious! Thanks so much for linking up with us at the Best of the Blogosphere link up. We’d love to have you back Monday for another link up. Your photos are gorgeous!
Looks super yum indeed.. We have similar corn cakes in Indonesia and it tastes wonderful as well
These sound so good. Thanks for sharing with us at Throwback Thursday. Pinned and shared!
Thanks so much for sharing these corn cakes at The Pretty Pintastic Party! We love them so much we are planning to feature them at the party coming up this weekend. We hope you’re stop by, grab a featured badge, and share some more great posts!
These look marvelous! I think I’ll double the corn next time I make it so I’ll have some just for these! Thanks for linking up with us on Throwback Thursday and I’m pinning!
Mollie