Pioneer Woman Corn Cakes

This delicious Pioneer Woman Corn Cakes recipe is prepared using crumbled Cotija, all-purpose flour, fresh sweet corn kernels, grated garlic, and scallions. These flavorful corn cakes recipe make a wonderful appetizer or side dish that takes about 30 minutes to prepare and can serve up to 4 people.

Pioneer Woman Corn Cakes Ingredients

Corn Cakes:

• 1/4 cup crumbled Cotija
• 1/4 cup all-purpose flour
• 1 teaspoon ground cumin
• 1 teaspoon ground paprika
• 2 large eggs, beaten
• 1 cup fresh sweet corn kernels (from about 2 ears of corn)
• 4 cloves garlic, grated
• 2 scallions, thinly sliced
• 1 lime, zested and juiced
• Vegetable oil (for frying)
• Sea salt (for finishing)

Avocado Salsa:

• 1/3 cup finely diced red onion
• 1 avocado, finely diced
• 1 lime, zested and juiced
• 1 Roma tomato, finely diced
• Kosher salt and freshly ground black pepper (to taste)

How To Make Pioneer Woman Corn Cakes

1. Prepare the Avocado Salsa: Mix 1/3 cup of finely diced red onion, 1 finely diced avocado, the zest and juice of 1 lime, and 1 finely diced Roma tomato in a small bowl. Season with kosher salt and freshly ground black pepper to taste. Set the salsa aside for the flavors to meld together.
2. Prepare the Corn Cake Batter: In a medium bowl, whisk together 1/4 cup of crumbled Cotija, 1/4 cup of all-purpose flour, 1 teaspoon of ground cumin, and 1 teaspoon of ground paprika.
3. Combine the Wet and Dry Ingredients: To the dry mixture, add 2 beaten large eggs and stir until the mixture is well combined and smooth.
4. Incorporate the Vegetables: Add 1 cup of fresh sweet corn kernels, 4 grated cloves of garlic, 2 thinly sliced scallions, and the zest of 1 lime to the batter. Fold the ingredients together until they are well incorporated and evenly distributed.
5. Heat the Oil for Frying: Heat about 1/2 inch of vegetable oil in a large, heavy-bottomed skillet over medium heat. The oil should reach around 350°F (175°C) before you start frying the corn cakes.
6. Fry the Corn Cakes: Scoop 2-tablespoon portions of the batter into the hot oil and fry in batches. Cook each side until it is golden and crisp, approximately 2 to 2 1/2 minutes per side.
7. Finish and Serve the Corn Cakes: Transfer the fried corn cakes to a paper towel-lined plate to drain excess oil. Sprinkle with sea salt and drizzle with some lime juice. Serve the corn cakes while they’re hot, topped with the prepared avocado salsa. Enjoy!

Recipe Tips

• Use Fresh Corn: Fresh corn kernels provide the best texture and flavor for these corn cakes. If you can’t find fresh corn, use high-quality frozen corn instead.
• Grate the Garlic: Grating the garlic cloves instead of mincing them ensures a smoother batter and a more even distribution of garlic flavor in the corn cakes.
• Preheat the Oil: Make sure your vegetable oil is fully heated to 350°F before frying. This prevents the corn cakes from absorbing too much oil and becoming greasy.
• Don’t Overcrowd the Pan: Fry the corn cakes in batches to avoid overcrowding the pan. This ensures they cook evenly and maintain their crisp texture.
• Rest the Batter: Letting the batter sit for a few minutes before frying allows the flavors to meld and improves the texture of the corn cakes.

What To Serve With Corn Cakes

Serve your delicious corn cakes with roasted red pepper aioli, cilantro-lime coleslaw, black bean and mango salad, charred jalapeño salsa, and honey-chipotle glaze.

You can also pair them with avocado-lime crema or grilled pineapple salsa for an extra burst of flavor.

How To Store Corn Cakes

To Refrigerate: Place the corn cakes in an airtight container and store them in the refrigerator. They will stay fresh for up to three days. Reheat them in a skillet or oven to retain their crispness.

To Freeze: Lay the corn cakes in a single layer on a baking sheet and freeze until solid. Transfer them to a freezer-safe bag or container. They can be frozen for up to two months.

How To Reheat Corn Cakes

In The Oven: Preheat your oven to 350°F. Place the corn cakes on a baking sheet and heat for about 10 minutes, or until they are warmed through and crispy. This method helps maintain their texture.

In The Microwave: Place the corn cakes on a microwave-safe plate and cover them with a damp paper towel. Microwave on high for 1-2 minutes, or until heated through. This method is quicker but may soften the corn cakes.

In The Air Fryer: Preheat your air fryer to 350°F. Arrange the corn cakes in a single layer and heat for 3-4 minutes, or until they are hot and crispy. This method keeps them crisp without drying out.

Frequently Asked Questions

How do I know when the corn cakes are done frying?

The corn cakes are done frying when both sides are golden brown and crispy. Each side should take approximately 2 to 2 1/2 minutes. Ensure the oil is at the right temperature to achieve the best results.

Can I use canned corn instead of fresh corn?

Yes, you can use canned corn instead of fresh corn. Make sure to drain and pat the corn dry before adding it to the batter. This helps prevent excess moisture, which can affect the texture of the corn cakes.

Can I make the batter ahead of time?

Yes, you can make the batter ahead of time. Store it in an airtight container in the refrigerator for up to 24 hours. Before frying, give the batter a gentle stir to ensure all ingredients are well combined.

Pioneer Woman Corn Cakes Nutrition Facts

• Calories: 245kcal
• Carbohydrates: 22g
• Protein: 6g
• Fat: 15g
• Saturated Fat: 3g
• Cholesterol: 66mg
• Sodium: 270mg
• Potassium: 230mg
• Fiber: 2g
• Sugar: 3g

Check out More Recipes From Pioneer Woman:

• Pioneer Woman Chicken Tortilla Soup
• Pioneer Woman Slow Cooker Mac And Cheese
• Pioneer Woman Lasagna Soup