Mexican Corn Cakes with Green Chili Sauce

Source : Mix Masa Flour Baking Soda Salt Amp Pepper And Ground Comino Stir Mix In Corn Cilantro And Queso Fresco Cheese Set Aside Heat 3 Tbsp Butter In ...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

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at : December 16, 2025

Step:

  1. Mix masa, flour, baking soda, salt & pepper and ground comino. Stir. Mix in corn, cilantro and queso fresco cheese. Set aside.

    Mexican Corn Cakes with Green Chili Sauce recipe step 1 photo
  2. Heat 3 tbsp butter in a small skillet and saute onions and garlic until golden brown.

  3. Add onions & garlic to corn mixture.

  4. Slowly add warm water to the corn mixture until mixed and dough holds together.

    Mexican Corn Cakes with Green Chili Sauce recipe step 4 photo
  5. Heat skillet over medium heat with 1/4 cup vegetable oil.

  6. Shape dough into patties about 1/2" thick. Add to skillet and brown on both sides about 4 to 5 minutes. Drain on paper towels.

    Mexican Corn Cakes with Green Chili Sauce recipe step 6 photo
  7. **Green Chili Sauce**

  8. In a medium saucepan melt butter. Add flour and whisk until incorporated to make a roux.

  9. Slowly pour in chicken stock and continue to stir.

  10. Add green chilies, sour cream and monterey jack cheese. Continue to stir until thick. Remove from heat.

    Mexican Corn Cakes with Green Chili Sauce recipe step 10 photo
  11. Spoon over corn cakes and garnish with cayenne pepper for a spicy kick. Enjoy!


Ingredients

  1. 1 1/2 cup masa flour
  2. 1/2 cup all purpose flour
  3. 1 tsp baking powder
  4. 1/2 tsp salt & pepper
  5. 1 cup warm water
  6. 2 cup corn kernels (1 can- 15 1/4 oz.) drained
  7. 1/2 cup queso fresco cheese
  8. 2 tbsp green onions, chopped
  9. 3 tbsp chopped cilantro
  10. 1/2 tsp ground comino
  11. 1/4 cup finely diced onions
  12. 2 clove garlic, minced
  13. 3 tbsp butter
  14. Green Chili Cheese Sauce
  15. 5 tbsp butter
  16. 5 tbsp flour
  17. 2 cup chicken broth
  18. 1 can (4 oz)chopped green chilies
  19. 1/3 cup sour cream
  20. 1 cup shredded monterey jack cheese
  21. 1/4 tsp salt

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