Four cans of sweet corn sat in the corner of our cupboard, abandoned and hopeless at the thought of ever being used. Frankly, I didn’t even know why we had canned corn. No one at home really eats the stuff anyways.
After a few minutes of searching for ingredients that would pair well both in color and in taste, I decided to make corn cakes with them– and thus this recipe was born.
Here’s What You’ll Need:
- 1 can of sweet corn
- 1/4 cup chopped onion
- 1-2 cloves of garlic
- 1/4 cup chopped cilantro leaves
- 1/2 cup cornmeal
- 1/2 cup (heaping) of cooked rice (I added veggie stock and black beans to mine for flavor)
- 1/2 cup water
- 1/4 chopped chives
- 1 small sweet pepper (bell pepper)
- salt & pepper
Mix all ingredients in a bowl, slowly incorporating water and mixing thoroughly until a grainy, semi-sticky dough is formed. Scoop out pieces that are approximately 1/4 cup each and form into patties and set aside on plate.
Set your skillet to medium-moderately high heat and apply cooking spray. When hot, cook patties until golden brown on each side.
These pair perfectly with a side of guacamole or fresh lime squeezed over them– they’re also perfect for appetizers or as a side dish to any fiesta, Mexican or otherwise.
I collabed with Kiara Gómez while making this recipe; check out this week’s video tutorial! You can see more of her creative content here.