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Corncakes with Spicy Mango Salsa

Prep Time:

45 minutes

Cook Time:

10 minutes

Serves:

12 - 16

These work best served room temperature. Also, you can make the corncakes up to a day in advance and store in the fridge.

Ingredients


  • 3 T cornmeal

  • ½ C flour

  • ¼ t salt

  • ¼ t baking powder

  • 1 egg, beaten

  • 5 T milk

  • ⅔ C corn kernels

  • Dash of cayenne pepper

  • 1 T vegetable oil

  • 1 T melted butter

  • 1 mango, diced

  • ½ medium red onion, finely diced

  • 1 jalapeno, seeded & diced

  • Juice of 1 lime

  • Pinch of salt and pepper

  • ½ C crème fraiche or sour cream

  • Chopped cilantro for garnish


Preparation

  1. In a medium bowl, add dry ingredients (flour, cornmeal, and baking powder) and stir well.

  2. Add wet ingredients (beaten egg, milk, and melted butter) and stir until well combined. (NOTE: The consistency should look like pancake batter. If too thick, add a little more milk).

  3. Add oil to a pan over medium-heat; place a drop of batter mixture to test the heat of the oil. When ready, drop batter into hot oil using a teaspoon - aiming for about a 1" corncake. Fry for about 2 1/2 minutes each side or until golden brown. Drain on paper towels.

  4. In a small bowl, combine mango, red onion, jalapeno, lime juice, and salt & pepper. Stir until combined and refrigerate until ready to use.

  5. To prepare, spread a small dollop of crème fraiche on each corncake and top with a small spoon of the mango salsa.

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