Potato-Corn Cakes Recipe

Name: Potato-Corn Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 pounds russet potatoes, scrubbed; 1 can (15 1/2 oz.) corn, drained; 2/3 cup shredded cheddar cheese (2 oz.); 1/2 cup small-curd cottage cheese; 2 large eggs, beaten to blend; 1/3 cup minced green onions (including tops); 3 tablespoons chopped fresh cilantro leaves; 2 fresh jalapeno or other hot green chilies (about 2 oz. total), rinsed, stemmed, seeded, and diced; 2 tablespoons yellow cornmeal; 1 tablespoon ground cumin; 2 teaspoons salt; 1/2 teaspoon pepper; About 2 teaspoons salad oil

Servings: persons

1 1/4 pounds russet potatoes, scrubbed
1 can (15 1/2 oz.) corn, drained
2/3 cup shredded cheddar cheese (2 oz.)
1/2 cup small-curd cottage cheese
2 large eggs, beaten to blend
1/3 cup minced green onions (including tops)
3 tablespoons chopped fresh cilantro leaves
2 fresh jalapeno or other hot green chilies (about 2 oz. total), rinsed, stemmed, seeded, and diced
2 tablespoons yellow cornmeal
1 tablespoon ground cumin
2 teaspoons salt
1/2 teaspoon pepper
About 2 teaspoons salad oil

1
In a 5- to 6-quart pan over high heat, bring about 4 quarts water to a boil. Add whole potatoes and cook until tender when pierced, 20 to 30 minutes. Drain and rinse in cold water until cool enough to handle; peel and grate (or press through a food mill or ricer).
2
In a large bowl, mix potatoes, corn, cheddar cheese, cottage cheese, eggs, onions, cilantro, jalapenos, cornmeal, cumin, salt, and pepper until well blended.
3
Pour 1 teaspoon oil into a 10- to 12-inch nonstick frying pan over medium-high heat; when hot, drop batter into pan in about 1/3-cup portions, and use a spoon to spread slightly into 3- to 4-inch cakes. Cook, turning once with a spatula, until cakes are browned on both sides and firm to the touch in the center, about 6 minutes total. Transfer to an ovenproof plate and keep warm in a 200u00b0 oven while you cook remaining cakes, adding more oil to pan as necessary.

430

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/4 pounds russet potatoes, scrubbed, 1 can (15 1/2 oz.) corn, drained, 2/3 cup shredded cheddar cheese (2 oz.), 1/2 cup small-curd cottage cheese, and more.

Yes, Potato-Corn Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Potato-Corn Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions