• Najwa Kronfel

Sweet Corn Cakes

Have you been abusing corn lately?  I have. Grilled, boiled, salads and my recent obsession, sweet corn cakes, I’ve been eating corn like it’s going out of business. How can I not? They are so sweet at this time of the year. In Honduras when it’s corn season, you’ll find so many amazing recipes. Corn is used in many “unusual” ways like “atol de elote”  which is a warm drink made out of sweet corn puree, milk and cinnamon. Oh, so perfect for those cold days. Of course, the traditional tamales are a must as well as  the sweet corn cakes.

This versatile corn cakes, makes incredible brunch recipes. This recipe I made today is a combination of Honduran corn cakes and a dish from Mexico called huaraches which has a fried masa base with different toppings. Chorizo is a common topping on Mexican huaraches, it’s delicious but I’ve replace that for sauté mushrooms. I love the flavor combination on this dish, the beans and mushrooms against the sweetness of the corn, it’s a fantastic combo. Also, a fried egg on top of these sweet corn cakes is never a bad idea. Try this recipe, make it for a Sunday brunch along with a few cocktail, trust me, it won’t disappoint! 


(makes 10 – 12 corn cakes)

4 cups fresh corn kernels (4 ears)

1 egg

1/2 cup whole milk

1 pinch of salt

1/2 cup all purpose flour

In a blender, add all the ingredients except the flour and puree until smooth. Transfer the mixture to a bowl and whisk in the flour. Mix well until all the flour is well incorporated. Heat and lightly oil a griddle or a nonstick pan, pour about 1/4 cup of the batter and cook them like you would pancakes. Serve warm with toppings. 

To serve:

Refried beans : I cooked my own beans. I boiled 1 pound of dry, small black beans with plenty of water, 4 culantro leaves, 2 minced garlic cloves and salt. Boil them until tender. Puree a few cups of beans and fry it with a little bit of oil. 

Salted mushrooms: Clean and slice brown button mushrooms, about 1 pound. Heat a skillet with a couple of tablespoons of canola oil and add the mushrooms, salt and pepper to taste. Cook the mushrooms until all the water has evaporate.  

Queso fresco

Mexican crema

Shredded lettuce 

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