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 corny cakes! We’re all ears 😉
Total prep time: 5 minutes
What’s in your bag:
- Your corny cakes and “cowboy caviar” (aka pinto & black bean salad)
- Crispy tortilla strips, apple-jicama slaw, apple cider vinaigrette, cilantro-lime sour cream
What you’ll need from home:
- A saute pan
- A bowl
How to prep:
- Using a dry saute pan on 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.
- Combine your slaw and apple cider vinaigrette in a bowl and mix, mix, mix!
- Assembly time! Place your cowboy caviar on top of each corn cake. Slaw goes on top next, and then garnish with the tortilla strips and cilantro-lime sour cream as the final touch! Enjoy 🙂
That’s it! #Dinnersolved, dinner served.
Show us how you WECO!
