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You are here: Home / Recipes / Main Dishes / Grilled Mexican Corn Cakes with Fresh Salsa

Grilled Mexican Corn Cakes with Fresh Salsa

April 19, 2016 By Shannah Coe 16 Comments

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #YesYouCAN #CollectiveBias

We love Mexican food in our house. At least 2-3 times per week we have some kind of Mexican inspired dinner and everyone loves it. From Taco Tuesday to Enchiladas on on Friday, we always love adding some Mexican flair to our meals. One of our favorite meals to make as a family are Mexican corn cakes with chunky salsa. 

Cheesy Mexican Corn Cakes

We typically use grilled corn on the cob for our Mexican corn cakes but you can easily substitute frozen corn instead. Just microwave it briefly before you start with the recipe. We use RO*TEL in the corn cakes and and a combination of RO*TEL and Hunt’s tomatoes to create the chunky salsa. Using canned products like these makes creating delicious Mexican inspired meals easy and simple. We combine them with fresh produce for a delicious dinner option that is perfect for a weeknight dinner or a party.

Ingredients for Mexican Corn Cakes:

3 cups grilled corn on the cob
3 green onions, chopped
1 jalapeno, seeded and finely chopped
1 1/2 cup shredded cheese
1 cup self rising flour
1 tsp salt
2 eggs
1/4 cup milk
2 tsp lime juice
Oil
Salsa: 
1 can chunky RO*TEL
1/2 jalapeno, seeded and finely chopped
1 can Hunt’s diced tomatoes, drained
1 tsp lime juice
1/2 cup shredded cabbage

Let’s Make It:

In a large bowl, combine corn kernels, green onions, 1 finely chopped jalapeno, shredded cheese, flour, salt, eggs, milk and 2 tsp lime juice. Stir well to combine.

Heat oil in large skillet over medium heat. Spoon 1/4 cup corn mixture into pan and cook for 2-3 minutes. Turn over and cook for an additional 3-4 minutes or until golden brown. Remove from pan and transfer to cooling rack. Continue until all of the corn mixture is cooked.

To make the salsa, stir together chunky RO*TEL, 1/2 jalapeno, Hunt’s diced tomatoes, 1 tsp lime juice and shredded cabbage. Stir to combine. Refrigerate until ready to use. 

Mexican Corn Cakes

Mexican Corn Cakes

Mexican Corn Cakes

Mexican Corn Cakes

I was so excited to see fresh corn in the Walmart produce section. It means summer is almost here and lots of Mexican corn cakes in our future.

store-photo

To create the perfect meal only takes a few simple steps:

quick-tips-fullsite-1

I have a great kitchen tip that will also save you a little bit of money! Want to get more lime juice out of your limes? Microwave or grill your limes for 10-15 seconds then roll them before cutting them to get more lime juice. You will get more lime juice that way. 

lime-juice-tip-collage

Check out more Mexican inspired recipes here and be sure to check out the Ibotta offer for ConAgra products too!

Mexican Corn Cakes
2016-04-19 01:18:24
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Ingredients
  1. 3 cups grilled corn on the cob
  2. 3 green onions, chopped
  3. 1 jalapeno, seeded and finely chopped
  4. 1 1/2 cup shredded cheese
  5. 1 cup self rising flour
  6. 1 tsp salt
  7. 2 eggs
  8. 1/4 cup milk
  9. 2 tsp lime juice
  10. Oil
Salsa
  1. 1 can chunky RO*TEL
  2. 1/2 jalapeno, seeded and finely chopped
  3. 1 can Hunt's diced tomatoes, drained
  4. 1 tsp lime juice
  5. 1/2 cup shredded cabbage
Instructions
  1. In a large bowl, combine corn kernels, green onions, 1 finely chopped jalapeno, shredded cheese, flour, salt, eggs, milk and 2 tsp lime juice. Stir well to combine.
  2. Heat oil in large skillet over medium heat. Spoon 1/4 cup corn mixture into pan and cook for 2-3 minutes. Turn over and cook for an additional 3-4 minutes or until golden brown. Remove from pan and transfer to cooling rack. Continue until all of the corn mixture is cooked.
  3. To make the salsa, stir together chunky RO*TEL, 1/2 jalapeno, Hunt's diced tomatoes, 1 tsp lime juice and shredded cabbage. Stir to combine. Refrigerate until ready to use.
Notes
  1. If using frozen corn instead of grilled fresh corn, microwave for 3 minutes before mixing with other ingredients.
By My Suburban Kitchen
My Suburban Kitchen https://www.mysuburbankitchen.com/
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Comments

  1. tanya says

    April 19, 2016 at 5:30 pm

    I love fresh corn on the cob! Surprisingly I have never tried grilling it. Next time I buy some I really want to make these cakes ๐Ÿ™‚ They look great.
    tanya recently posted…What Is Motivational Fit And Is It Really Important In Hiring?My Profile

    Reply
  2. Julia says

    April 20, 2016 at 11:11 am

    Wow! These corn cakes are inspiring me to try making them gluten free! They look fabulous!
    Julia recently posted…Breakfast Enchilada Casserole {Gluten Free}My Profile

    Reply
  3. Karen Howard says

    April 25, 2016 at 1:49 pm

    These look Yummy & are so colorful. I am definitely going to be making these a lot!

    Reply
  4. Joy @ Joy Love Food says

    April 26, 2016 at 9:28 am

    This corn cakes sound wonderful, I can’t wait for fresh corn season to arrive her in New England!

    Reply
  5. Abby @ WinsteadWandering says

    April 27, 2016 at 9:10 am

    I love fresh corn, and I especially love it grilled! I don’t buy it often because my husband doesn’t care for it, but this would be the perfect way to use up some leftover grilled cobs. Yum! Thanks for sharing ๐Ÿ™‚

    I’d love for you to come link up at my weekly party! http://bit.ly/1XW4rIp

    Reply
  6. Helen Fern says

    April 27, 2016 at 9:43 am

    These look delicious! Thanks for sharing on the “What’s for Dinner” linky!

    Reply
  7. Jennifer | The Deliberate Mom says

    April 28, 2016 at 10:24 am

    Oh wow, this looks fabulous (and so delicious too)! I haven’t heard of a recipe like this before — such a unique dish!

    Thanks for sharing and linking up to the #SHINEbloghop.

    Wishing you a lovely day.
    xoxo

    Reply
  8. Morgan @ Morgan Manages Mommyhood says

    April 28, 2016 at 3:38 pm

    Could this look any more delicious?! Yum! And I love using that lime trick!

    Reply
  9. Martin @ The Why Chef says

    April 29, 2016 at 10:39 am

    My wife likes corn far too much, so she’ll be dead chuffed when I cook these up for her! Cheers for the salsa recipe as well – I’m also feeling some sweet chilli sauce for dipping!

    Reply
    • Shannah Coe says

      May 1, 2016 at 1:51 pm

      Sweet chili sauce would be delicious!

      Reply
  10. Theresa@DearCreatives says

    April 30, 2016 at 12:53 am

    Sounds yummy! Thanks for sharing at the Inspiration Spotlight party. Pinned & shared.

    Reply
  11. Amber says

    April 30, 2016 at 5:54 pm

    These look delicious! Thanks so much for linking up with us at the Best of the Blogosphere link up. We’d love to have you back Monday for another link up. Your photos are gorgeous!

    Reply
  12. Indah Nuria Savitry says

    May 2, 2016 at 11:49 am

    Looks super yum indeed.. We have similar corn cakes in Indonesia and it tastes wonderful as well

    Reply
  13. quinn says

    May 2, 2016 at 1:37 pm

    These sound so good. Thanks for sharing with us at Throwback Thursday. Pinned and shared!

    Reply
  14. Jamie says

    May 3, 2016 at 1:27 am

    Thanks so much for sharing these corn cakes at The Pretty Pintastic Party! We love them so much we are planning to feature them at the party coming up this weekend. We hope you’re stop by, grab a featured badge, and share some more great posts!

    Reply
  15. Frugal Hausfrau says

    May 3, 2016 at 11:04 pm

    These look marvelous! I think I’ll double the corn next time I make it so I’ll have some just for these! Thanks for linking up with us on Throwback Thursday and I’m pinning!

    Mollie

    Reply

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About Me

Hi, I'm Shannah! Welcome to My Suburban Kitchen, where you'll find tons of recipe ideas including family friendly dinners, sinfully delicious desserts and even Paleo and Whole30 recipes. I love spending time in our kitchen and also share little glimpses of my life as a wife to one awesome Mathlete and working mom to 2 cute kids! I hope you'll grab a seat at our table and enjoy your time in the kitchen with us.

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