Chipotle Corn Cakes (Tortitas de Elote)

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Chipotle Corn Cakes (Tortitas de Elote)

Prep Time: minutes
Cook Time: minutes
Yields: people
Difficulty:

Ingredients

  • 2/3 cup all-purpose flour
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder granulated
  • 1/2 teaspoon pepper Fresh cracked
  • salt to taste
  • 2 cups corn fresh if possible
  • 2 chipotles in adobo
  • 1/3 green onions sliced thin
  • 1 1/2 cup monterey jack cheese grated
  • 2 large eggs beaten lightly
  • oil for frying
Difficulty:
These chipotle corn cakes are easy and delicious. You better double the recipe when preparing for a party because they go fast! Everyone loves them.

This late summer side dish or snack this Mexican-style chipotle corn cake is delicious. With a few added aromatics, like green onion and chipotles in adobo, these corn cakes make for a superb appetizer to your dinner party.

Substitute half of the corn in this recipe with cooked tuna or shrimp and the dish gets even more interesting. I will often prepare a seafood version during lent season or when I am in the mood for something light for lunch or dinner.

The best corn cakes are prepared using fresh corn, but there are some quality frozen varieties that work in a pinch.

Directions

  1. In a bowl, combine flour, paprika, garlic, pepper and salt.
  2. In another bowl, combine corn, chipotle, green onions, cheese and eggs. Stir well to combine. If using frozen corn, let it sit out until defrosted. Blot off excess moisture.
  3. Add the wet ingredients into the dry ingredients and stir just until mixed.
  4. In a skillet, preheat ¼ cup of oil to medium heat for 2-3 minutes. Using a scoop or spoon, add a ¼ cup size amount of batter into hot oil. Flatten slightly. Cook 2 minutes per side or until golden brown. Yields 8-10 cakes.
  5. Keep warm on a low temperature until done. Serve with your favorite fresh salsa for garnish.

Chef Notes


Replace the 2 cups of corn with 2 cups of your favorite vegetable to create your favorite flavor. Just make sure that the vegetables are finely diced. If working with crispy vegetables, I suggest blanching or steaming them until cooked before adding to the mix.

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