Grilled Mexican Corn Cakes with Fresh Salsa
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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.
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.
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.
To create the perfect meal only takes a few simple steps:
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.
Check out more Mexican inspired recipes here and be sure to check out the Ibotta offer for ConAgra products too!
- 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
- 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
- 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.
- If using frozen corn instead of grilled fresh corn, microwave for 3 minutes before mixing with other ingredients.
