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Salsa Corn Cakes

 Salsa Corn Cakes
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
6-8 ServingsPrep/Total Time: 20 min.


  • 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


  • 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,

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Salsa Corn Cakes (continued)

Nutritional Facts: 34 g carbohydrate, 3 g fiber, 11 g protein.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.