Pioneer Woman Corn Cakes

This easy Pioneer Woman Corn Cakes and Avocado Salsa is made with Cotija cheese, all-purpose flour, ground cumin, ground paprika, sweet corn kernels, and large eggs, and takes around 25 minutes to prepare and cook, and serves 8 to 10 people. Serve your Corn Cakes with avocado salsa, sour cream, fresh salad, and Grilled Halibut.

To make these Corn Cakes, Ree Drummond begins by preparing a flavorful batter with the main ingredients, frying them to perfection, and pairing them with fresh avocado salsa.

The Corn Cakes recipe, similar to her other recipes like Apricot Chicken Thighs and Venison Stew, reflects Ree Drummond’s consistent quality in cooking.

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 finely diced red onion, finely diced avocado, zest and juice of 1 lime, and finely diced Roma tomato in a small bowl. Season with kosher salt and freshly ground black pepper to taste. Set aside.
2. Prepare the Corn Cake Batter: In a medium bowl, whisk together crumbled Cotija, all-purpose flour, ground cumin, ground paprika, and 2 beaten large eggs until well combined. Add fresh sweet corn kernels, grated garlic cloves, thinly sliced scallions, and the zest of 1 lime. Fold the ingredients together until incorporated. Set the batter aside.
3. Fry the Corn Cakes: Heat about 1/2 inch of vegetable oil in a large, heavy-bottomed skillet over medium heat until it reaches around 350°F (175°C). Scoop 2 tablespoon portions of the batter and fry in batches. Ensure each side is golden and crisp, approximately 2 to 2 1/2 minutes per side. Once fried, transfer the corn cakes to a paper towel-lined plate. Sprinkle with sea salt and drizzle with some lime juice.
4. Serve the Corn Cakes: Serve the corn cakes while they’re hot. Top each corn cake with the prepared avocado salsa. Enjoy!

What To Serve With Corn Cakes

Corn cakes pair well with fresh salsas, sour cream, guacamole, or a light salad. They can also be served as a side dish with grilled meats or fish.

How To Store Corn Cakes

In The Fridge:

Place corn cakes in an airtight container and store in the refrigerator for up to 3 days.

In The Freezer:

Layer corn cakes between parchment paper in a freezer-safe container. Freeze for up to 2 months.

How To Reheat Corn Cakes

To reheat, warm them in a skillet over medium heat until heated through or in an oven at 350°F for about 10 minutes.

Check out More Recipes From Pioneer Woman:

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