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Fiesta Corn Cakes

Recipe Image: Fiesta Corn Cakes

Savory masa cakes made with Flame-Roasted Sweet Corn & Peppers and pepper jack cheese, cooked on the griddle and served with a zesty red chile sauce and an avocado slice. Griddle me this: What makes these Mexican masa cakes so mouth watering? You guessed it: RoastWorks Flame-Roasted Sweet Corn & Peppers.


Ingredient Measurement
RoastWorks®: Flame-Roasted Sweet Corn & Peppers 6/2.5lb 20.0 oz
Pepper jack cheese, shredded 6.0 oz
Masa, instant 6.0 oz
Mayonnaise 7.0 oz
Eggs, beaten 4.0 fl oz
Milk 5.0 fl oz
Enchilada sauce, prepared 16.0 fl oz
Vegetable oil 3.0 fl oz
Cilantro, chopped 2.0 tbsp
Simplot Harvest Fresh Avocados™: Avocado Slices 12/2 20.0 count


  • In a large bowl, combine RoastWorks Flame-Roasted Sweet Corn & Peppers, pepper jack cheese, masa, mayonnaise, eggs and milk.
  • Heat enchilada sauce in a sauce pan over low heat.
  • Heat vegetable oil on grill. Using a 2 oz. scoop, drop batter on grill. Flatten slightly. Cook the corn cakes until lightly browned on both sides.
  • Pour the enchilada sauce into the bottom of a full-sized hotel pan. Arrange the cooked corn cakes in 3 rows down the length of pan.
  • Garnish with cilantro and a slice of avocado.