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Salsa Corn Cakes Recipe

Salsa Corn Cakes Recipe

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
TOTAL TIME: Prep/Total Time: 20 min. YIELD:6-8 servings


  • 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.

Nutritional Facts

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

Reviews for Salsa Corn Cakes

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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!"

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

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

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