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Southwestern Corn Cakes

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:

  1. 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.  
  2. Combine your slaw and apple cider vinaigrette in a bowl and mix, mix, mix!
  3. 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! 

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