Smoked Corn Cakes with Diablo Sauce Recipe

Name: Smoked Corn Cakes with Diablo Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 3 shallots, chopped; 3 garlic cloves, chopped; 3 habanero chilies, chopped; 1 teaspoon cumin seed; 1 tablespoon grated ginger; 2 red bell peppers, chopped; 1/2 mango; 1 cup chicken stock; Lime juice and salt to taste; 1 ear sweet corn; 1 small clove garlic, minced; 1 serrano chili, seeded, ribs removed, and finely chopped; 1 tablespoon finely diced red bell pepper; 1 tablespoon finely diced yellow bell pepper; 1 tablespoon finely diced green bell pepper; 1/2 cup yellow cornmeal; 1/2 cup all-purpose flour, sifted; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 extra large egg, lightly beaten; 1 cup whole milk; 1/2 tablespoon bacon grease, melted; Few drops lemon juice; About 3 tablespoons vegetable oil; 8 tablespoons Diablo Sauce

Servings: persons

1 tablespoon vegetable oil
3 shallots, chopped
3 garlic cloves, chopped
3 habanero chilies, chopped
1 teaspoon cumin seed
1 tablespoon grated ginger
2 red bell peppers, chopped
1/2 mango
1 cup chicken stock
Lime juice and salt to taste
1 ear sweet corn
1 small clove garlic, minced
1 serrano chili, seeded, ribs removed, and finely chopped
1 tablespoon finely diced red bell pepper
1 tablespoon finely diced yellow bell pepper
1 tablespoon finely diced green bell pepper
1/2 cup yellow cornmeal
1/2 cup all-purpose flour, sifted
1/2 teaspoon baking powder
1/2 teaspoon salt
1 extra large egg, lightly beaten
1 cup whole milk
1/2 tablespoon bacon grease, melted
Few drops lemon juice
About 3 tablespoons vegetable oil
8 tablespoons Diablo Sauce

1
To make sauce, heat oil in a heavy bottomed skillet until lightly smoking.
2
Saute shallots and garlic until light brown.
3
Add chilies, cumin, ginger, and red peppers.
4
Stir about 30 seconds.
5
Add mango and chicken stock.
6
Simmer about 20 minutes.
7
Puree and season with salt and lime juice.
8
Sauce may be used hot or cold.
9
For pancakes, shuck corn, remove silk, and cut kernels from cob.
10
Place in smoker for 8 minutes.
11
In a medium bowl, combine smoked corn, garlic, serrano chili, and bell peppers.
12
In another bowl, mix cornmeal, flour, baking powder, and salt.
13
Combine egg, milk, and bacon grease.
14
Add vegetables to dry ingredients, then stir in egg mixture.
15
Adjust seasoning with lemon juice.
16
Fold to mix and let rest for 20 minutes.
17
Adjust seasonings, if necessary.
18
Place a large skillet over medium heat.
19
Add just enough oil to coat bottom of skillet.
20
When skillet is hot, pour corn batter, about 1/8 cup per corn cake.
21
Cook on 1 side for about 1 1/2 minutes or until brown.
22
Turn and cook until middles of cakes no longer appear wet.
23
Remove cakes to warm platter and repeat to make 8 cakes.
24
Place 2 cakes, edges overlapping on the center of each 4 warm plates.
25
Spoon 2 tablespoons of Diablo Sauce around cakes and serve immediately.

484

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 26 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 3 shallots, chopped, 3 garlic cloves, chopped, 3 habanero chilies, chopped, and more.

Yes, Smoked Corn Cakes with Diablo Sauce 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!

Smoked Corn Cakes with Diablo Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions