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Southwestern Corn Cakes

Southwestern Corn Cakes

Prep time: 5 minutes

We hate to be corny, but these savory griddled cakes are a-maize-ing! JK, we love being corny, and we love these corny cakes. We crave ‘em for lunch or a light dinner… we serve them as a midday snack or a party app… we even like them with a fried egg on top for breakfast…  Let us know how you like your corn cakes! We’re all ears ;)

In your bag

  • Your corny cakes and “cowboy caviar” (aka pinto & black bean salad)
  • Crispy tortilla strips, apple-chayote slaw, apple cider vinaigrette, cilantro-lime sour cream

At home

  • Saute pan
  • Mixing bowl
  1. Using a dry saute pan over medium heat, griddle your cakes for 2-3 mins each side to get them nice and crisp! Just make sure your pan’s not too hot, we don’t want them to get toooo crispy.  
  2. Combine your slaw and apple cider vinaigrette in a bowl and mix, mix, mix!
  3. Assembly time! Spoon your cowboy caviar on top of each corn cake. Slaw goes on next, then garnish with the tortilla strips and cilantro-lime sour cream as a final touch! Enjoy :)
That’s it! #Dinnersolved, dinner served.
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