Description
Corn cakes from the Pioneer Woman showcase Southern comfort with crispy edges and golden-brown perfection. Blending simple ingredients creates a delightful side dish that completes you with nostalgic flavors and homestyle charm.
Ingredients
Scale
- 1 cup fresh sweet corn kernels (from about 2 ears of corn)
- 2 large eggs, beaten
- 1 avocado, finely diced
- 1 Roma tomato, finely diced
- 4 cloves garlic, grated
- ⅓ cup finely diced red onion
- 2 scallions, thinly sliced
- ¼ cup crumbled Cotija
- ¼ cup all-purpose flour
- 1 tsp ground cumin
- 1 tsp ground paprika
- 2 limes, zested and juiced
- Kosher salt (to taste)
- Sea salt (for finishing)
- Freshly ground black pepper (to taste)
- Vegetable oil (for frying)
Instructions
- Salsa Preparation: Dice red onion, avocado, and Roma tomato in a small bowl. Incorporate lime zest and juice, then season with kosher salt and black pepper. Let the mixture rest to develop robust flavors.
- Batter Foundation: Combine Cotija cheese, flour, cumin, and paprika in a medium bowl. Whisk beaten eggs into the dry ingredients, creating a smooth, cohesive mixture.
- Corn Cake Composition: Gently fold sweet corn kernels, minced garlic, sliced scallions, and lime zest into the batter, ensuring even ingredient distribution.
- Frying Technique: Heat vegetable oil to 350°F in a heavy-bottomed skillet. Carefully drop batter by tablespoon into hot oil, frying until each corn cake reaches a golden, crispy texture (approximately 2-2½ minutes per side).
- Finishing Touch: Drain corn cakes on paper towels to remove excess oil. Sprinkle with sea salt and fresh lime juice. Top each cake with prepared avocado salsa and serve immediately for maximum flavor and crispiness.
Notes
- Optimize Oil Temperature: Maintain a consistent 350°F for perfectly crispy corn cakes without burning or undercooking.
- Balance Batter Consistency: Ensure the mixture isn’t too wet or dry by adjusting flour or eggs for ideal texture and golden crispiness.
- Batch Frying Technique: Cook corn cakes in small batches to prevent overcrowding and maintain oil temperature for even, crisp results.
- Fresh Ingredient Impact: Use freshly cut corn kernels and just-zested lime for maximum flavor and brightness in the corn cakes and salsa.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 210
- Sugar: 2 g
- Sodium: 200 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 100 mg