Salsa Corn Cakes Recipe

5 2 2
Salsa Corn Cakes Recipe
Salsa Corn Cakes Recipe photo by Taste of Home
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Salsa Corn Cakes Recipe

Read Reviews
5 2 2
Publisher Photo
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
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 20 min.

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

Nutritional Facts

1 each: 324 calories, 15g fat (8g saturated fat), 191mg cholesterol, 715mg sodium, 34g carbohydrate (5g sugars, 3g fiber), 11g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Salsa Corn Cakes in Taste of Home August/September 1999, p25

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Reviews forSalsa Corn Cakes

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MY REVIEW
randcbruns User ID: 828588 75823
Reviewed Oct. 28, 2014

"I've made a lot of corn cakes in my life time but these are the first that I really enjoyed a lot. They are light and creamy. I would make a double batch as they go fast!"

MY REVIEW
deed404 User ID: 7194783 75815
Reviewed Mar. 23, 2013

"quick, easy and mouth watering goodness. You will crave these!"

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