from @catmthomas…
For the corn cakes:
1 stick butter melted
8 tablespoons cornmeal
2 cups flour
1 teaspoons baking powder
1 teaspoons salt
4 eggs
1 cup milk
2 cups corn(fresh is better but frozen works too.)
1 yellow onion (diced)
2 cups grated queso blanco (cheese is optional)
2 teaspoons smoked paprika
Sauté corn, onion and 1 teaspoon paprika until corn is caramelized. Remove from heat and allow to cool.
Mix all dry ingredients in a bowl including remaining teaspoon of paprika.
Mix milk, butter, and eggs and then add to the dry ingredients and combine until smooth.
Add sauted corn and cheese.
Heat a nonstick or cast iron grill and drop teaspoon size portions flipping once as you would regular pancakes.
Voila!
For the dipping sauce (not pictured):
Greek yogurt
Zest of one lime
Cholula hot sauce to taste
2 tablespoons lime juice
½ teaspoon smoked paprika
salt to taste
Mix it all together
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