Colombian Sweet Corn and Cheese Cakes

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These golden Colombian sweet corn cakes are a beloved treat from the Antioquia region, blending fresh corn kernels with melty cheese and a touch of sugar. Pan-fried until crisp on the outside and tender within, they balance savory and sweet in every bite. Serve them warm for breakfast, as a snack, or alongside a hearty soup.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 17 gFat
• 8 gSaturated Fat
• 49 gCarbs
• 3 gFiber
• 18 gSugar
• 13 gProtein
• 390 mgSodium
• 340 mgPotassium
• 185 mgCalcium
• 1.5 mgIron
• 6 mgVitamin C
• 240 mcgVitamin A

Ingredients

For the batter

• 4 cups fresh sweet corn kernels (from about 4 ears)
• 1/2 cup whole milk
• 2 tablespoons unsalted butter, melted
• 2 large eggs
• 1/4 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon fine salt
• 1 cup crumbled queso fresco or shredded low-moisture mozzarella

For cooking

• 3 tablespoons unsalted butter
• 2 tablespoons neutral oil

Directions

1. In a blender or food processor, pulse the corn kernels with the milk in two batches until mostly smooth but still slightly textured; transfer to a large bowl.
2. Stir the melted butter, eggs, sugar, baking powder, and salt into the corn mixture until well combined, then fold in the crumbled cheese and let the batter rest for 10 minutes.
3. Heat 1 tablespoon of butter and 1 tablespoon of oil in a nonstick skillet over medium-low heat until the butter foams and subsides.
4. Scoop about 1/3 cup of batter per cake into the skillet, gently flattening each into a 3-inch round; cook 2 to 3 cakes at a time without crowding.
5. Fry the cakes for 4 to 5 minutes per side, adding more butter and oil as needed, until deeply golden brown and a toothpick inserted in the center comes out clean with melted cheese.
6. Transfer the cooked cakes to a plate lined with paper towels and keep warm in a low oven while you finish the remaining batter.
7. Serve the cakes hot, sprinkled with a little extra cheese if desired and a light dusting of sugar for traditional sweetness.

Cook’s Notes

• Use the freshest, sweetest corn you can find; older starchy corn will make the cakes dense and less flavorful.
• Keep the heat on medium-low so the centers cook through before the outsides burn, especially because of the sugar in the batter.
• A blend of queso fresco and a little shredded mozzarella gives both salty bite and that signature stretchy cheese pull.
• Letting the batter rest allows the corn to release its juices and helps the cakes hold together better in the pan.
• Serve with a dollop of salted butter or a side of Colombian-style hot chocolate for an authentic breakfast.

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