Best Corn Cakes With Poached Eggs And Mango Salsa Recipes

FRESH CORN CAKES

Steps:

• In a medium bowl, combine flour, cornmeal, sugar, baking powder and salt. In a small bowl, beat egg yolks; blend in milk and butter. Add to dry ingredients; stir until just mixed. (Batter may be slightly lumpy). , Stir in the corn, green onions, red pepper and green chilies; set aside. , In a small bowl, beat egg whites until stiff peaks form. Gently fold into batter. , For each pancake, pour about 1/4 cup batter onto a lightly greased hot griddle; turn when bubbles form on tops of cakes. Cook second side until golden brown. Serve immediately with syrup if desired.

MASA CORN CAKES WITH POACHED EGGS

Steps:

• See how to poach eggs
• Make the salsa: Combine the tomatoes, onion, jalapeno, cilantro and 1 teaspoon salt in a bowl.
• Preheat the oven to 200 degrees. Make the corn cakes: Warm the milk and butter in a small saucepan over low heat just until the butter melts. Combine the masa harina, 1 teaspoon salt, the sugar and queso fresco in a large bowl. Stir in the milk mixture to make a soft dough. Scoop the dough into 8 portions (about 1/4 cup each) and place on a parchment-lined baking sheet. Cover with another sheet of parchment; press a pan on top to flatten into disks.
• Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Working in batches, fry the corn cakes until crisp and golden on the bottom, about 3 1/2 minutes; flip, press lightly with a spatula and cook until golden on the other side. Continue with the remaining cakes, adding more oil as needed. Season the cakes with salt; place on a baking sheet and keep warm in the oven while you poach the eggs.
• Bring a deep pan of water to a simmer over medium-low heat; add the vinegar. Poach the eggs.
• Divide the corn cakes among 4 plates; top each cake with a poached egg, salsa and cheese; serve with avocado.

CORN CAKES

Steps:

• For the avocado salsa: Mix the red onion, avocado, lime zest and juice and tomato in a small bowl. Season with salt and pepper; set aside.
• For the corn cakes: Whisk together the Cotija, flour, cumin, paprika and egg in a medium bowl until incorporated. Add the corn, garlic, scallions and lime zest. Fold together until incorporated. Set aside.
• Heat 1/2 inch of oil in a large, heavy-bottomed skillet over medium heat to around 350 degrees F.
• In batches, add 2-tablespoon scoops of the batter and fry until golden and crisp, 2 to 2 1/2 minutes per side. Remove to a paper towel-lined plate, sprinkle with sea salt and drizzle over some of the lime juice.
• Serve the corn cakes hot, topped with the avocado salsa.

SKILLET CORN CAKES

Steps:

• Add 2 cups of the corn to a food processor and puree. Combine the pureed corn with the softened butter, sugar, and salt. Mix well.
• Stir in the masa harina, and flour, and mix until blended. Fold in the remaining corn kernels.
• In a large cast iron skillet, heat 1 tablespoon butter over medium-high heat. Drop 1/2 cup portions of the batter into the hot skillet forming patties. Cook until the cakes are golden brown on one side, and flip over. Continue cooking until the cakes are cooked through and golden brown on both sides.
• Serve the corn cakes as they are, or adorned with shredded cabbage, tomatillo guacamole, sour cream, and mango salsa.
• To make guacamole:
• Combine the tomatillos, cilantro, avocado, onion, jalapeno, garlic, lime juice, cumin, and salt in a food processor or blender and pulse until combined.
• To make salsa:
• Combine the mango, tomatoes, minced onion, cilantro, chile, lime zest, and lime juice in a small bowl. Allow the flavors to macerate. Serve as a garnish for the cumin seared scallop tacos.
• Corn Cake Variations:
• Bacon Corn Cakes: Add 1/2 cup cooked and crumbled bacon to the batter just before cooking.
• Green Chile Corn Cakes: Add 1/4 cup chopped green chiles to the batter just before cooking.
• Cumin-Spiced Corn Cakes: Add 2 teaspoons ground cumin to the batter just before cooking.

FRESH CORN CAKES

Steps:

• Whisk 1/2 cup each flour and cornmeal, 1 1/2 teaspoons turbinado sugar, 3/4 teaspoon kosher salt, 1/2 teaspoon each baking powder and baking soda and 1/8 teaspoon cayenne in a large bowl. In another bowl, whisk 1 cup buttermilk, 1 egg and 2 tablespoons melted butter. Stir the wet ingredients into the dry ingredients, then fold in 1 cup corn kernels and 1/4 cup chopped chives. Cook 1/4 cupfuls of batter in an oiled nonstick skillet over medium-low heat until golden, about 3 minutes per side. Serve with hot honey.