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Oaxacan Green Corn: Corn Cakes with Green Chilies

Course Appetizer, Main Dish, Side Dish
Cuisine American, European
Keyword corn, heirloom grain
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 3 portions


for batter

  • 9 oz corn kernels freshly cut off the cob or frozen corn, defrosted
  • 3 tbsp red onion diced
  • 2 cloves garlic sliced
  • 3 tbsp green chilies sautéed
  • 2 tsp white miso or miso glaze
  • 2 tbsp parsley fresh, chopped
  • 1 tsp cilantro fresh, chopped
  • 3 tbsp butter melted
  • 2 each egg yolks
  • 2 tbsp Oaxacan green corn flour
  • 1/2 tsp baking powder

for meringue

  • 2 each egg whites
  • 1/2 tsp dry egg whites

for garnish

  • 3 oz Moody Blue, smoked blue cheese by Roth


  • Preheat oven to 375F. Prepare three ramekins. Prepare all ingredients.
    Making Corn Cakes with Green Chilies
  • In a food processor jar, combine the ingredients grouped for batter and process to make a chunky mixture. Transfer to a bowl.
    Making Corn Cakes with Green Chilies
  • In a small bowl, whip the egg whites to make a meringue. Fold it in three steps into the batter mixture. Spoon it into the ramekins dividing equally, garnish with chunks of cheese, and bake for 30-35 minutes until lightly golden.
    Making Corn Cakes with Green Chilies
  • Serve warm in a ramekin with a spoon or a fork.
    Corn Cakes with Green Chilies


"Corn, then, unites the two principles of Creation. It is sacred entity embodying both the male and female elements. When the plant begins to grow, the leaf curls back to the ground like the arm of a child grouping for its mother's breast. As the stalk grows upward in a spiral the first tassel appears, which is male. Then appears an ear of corn, which is female. [...] Then the silk appears and pollen is dropped on the "life line" to mature and season it to its fullest expression." — Book of the Hopi