Mexican corn pancakes

Corn pancakes are considered a Native American dish and one of the first dishes that the European inhabitants took over from them. Together with our avocado-paprika-salad and creme fraiche-dip they make the perfect dinner.


  • 1 red onion
  • 150g corn
  • 50g grated mozzarella
  • 150g polenta
  • 250ml of milk
  • 2g chili flakes
  • 1g grated nutmeg
  • 1 avocado
  • 1 red pepper
  • ½ lime
  • 10g cilantro
  • 150g creme fraiche
  • 50g of flour
  • 2 tablespoons vinegar
  • salt and pepper 
  • oil for frying


Preheat oven to 100 ° C. Peel onion, halve and cut into strips. Stir in a bowl of onion strips with 1 teaspoon of vinegar.

Drain corn in a sieve and mix in a bowl with mozzarella, polenta, milk and flour to a dough. Add chili flakes, season with salt and pepper and nutmeg. Let the dough swell for a few minutes.

Halve the avocado, remove the core and remove the peel. Cut the pulp into 2 cm cubes. Wash the peppers, cut in half, remove the core and dice them. 

Mix avocado, paprika and vinegar onion with salt, pepper, 1 teaspoon of lime juice and 1 teaspoon of olive oil in a bowl.

Wash coriander, shake dry, peel off leaves and finely chop. In a small bowl, mix Créme fraiche with 1 tablespoon of vinegar, salt and pepper.

For frying each corn pancake, add approx. one tablespoon of batter to the pan and sauté for about 3 minutes. Then turn, with a spatula press a little flatter and continue to fry for 3 minutes. 

Spread corn pancakes on plates and arrange avocado and pepper salad. Serve with coriander and enjoy with a bit of crème fraiche dip.


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