Salsa Corn Cakes Recipe

Salsa Corn Cakes Recipe photo by Taste of Home

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This recipe is super with fresh or canned corn. I whip up these patties to serve alongside nachos or tacos on hot summer evenings. The salsa is subtle but adds flavor. -Lisa Boettcher, Rosebush, Michigan

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Salsa Corn Cakes Recipe

Prep/Total Time: 20 min.

Yield: 6-8 Servings

20 20

Ingredients

2 packages (3 ounces each) cream cheese, softened
1/4 cup butter, melted
6 eggs
1 cup milk
1-1/2 cups all-purpose flour
1/2 cup cornmeal
1 teaspoon baking powder
1 teaspoon salt
1 can (15-1/4 ounces) whole kernel corn, drained
1/2 cup salsa, drained
1/4 cup minced green onions
Sour cream and additional salsa

Directions

In a large bowl, beat cream cheese and butter until smooth; add the eggs and mix well. Beat in the milk until smooth. Combine the flour, cornmeal, baking powder and salt just until moistened. Fold in the corn, salsa and onions.
Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Serve with sour cream and salsa. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 each) equals 324 calories, 15 g fat (8 g saturated fat), 191 mg cholesterol, 715 mg sodium, 34 g carbohydrate, 3 g fiber, 11 g protein.

Originally published as Salsa Corn Cakes in Taste of Home August/September 1999, p25