Corn Cakes with Taco Topping

The star of the show is really the corn cake.  It’s perfect as an appetizer, or light meal.  Use it as a base and top it with cheese, shredded pork, taco meat, avocado, beans……….  For the topping in the picture, I cut strips of hamburger steaks, and sauteed them with Mexican spices.  Then I laid cheddar on the corn cake, topped it with the burger strips, and baked it to melt the cheese.

Corn Cakes with Taco Topping

Corn Cakes

Total Time: 45 minutes

Yield: 8 cakes


  • 1 1/2 cups frozen, super sweet corn
  • 1/2 cup butter, softened
  • 2 TBSP sugar
  • 1/4 tsp sea salt
  • 1/2 cup masa or P.A.N. (corn flour)
  • 2 TBSP flour


  1. Place corn in the food processor, and coarsely puree.
  2. Add butter, sugar, and salt to processor, and process together.
  3. Add masa and flour, process until combined.
  4. Heat oven to 400°
  5. Make 8 cakes, about 3" around. I made mine slightly larger around, so they would be crisper.
  6. Arrange cakes on a parchment lined baking sheet.
  7. Bake for about 20-25 minutes, until browned on the bottom.
  8. Flip them and bake for another 8-10 minutes, or until browned on the flipped side.