Peruvian Corn Cakes with Garlic-Cilantro Dinning Sauce

Preparation info

  • Difficulty


  • Serves


    , makes 13 corn cakes

Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

These delicious corn cakes are light because they are not fried in lots of oil—they are “fried” in a hot skillet sprayed with canola oil, just enough to keep them from sticking and allow them get golden brown and crisp. Serve them with a zippy cilantro dipping sauce and a nice tossed salad or a black bean salad.


Garlic-Cilantro Dipping Sauce

  • 1 cup coarsely chopped cilantro
  • ½ cup coarsely chopped Italian flat-leaf parsley
  • 3 cloves garlic, sliced
  • ¼ cup canola oil
  • ½ teaspoon salt
  • ½ teaspoon red pepper flakes
  • 2 teaspoons fresh lime juice
  • 1 tablespoon white wine vinegar

Corn Cakes

  • 4 ears organic corn, kernels removed (or 2 cups frozen organic corn kernels, defrosted)
  • 2 tablespoons canola oil
  • teaspoon sea salt
  • 1 cup all-purpose flour
  • ¾ cup milk
  • ½ cup sour cream
  • 2 eggs
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon ground aji amarillo pepper (or substitute ground pasilla chile powder)
  • ½ cup mozzarella cheese, shredded
  • Canola spray oil


  1. To prepare the sauce, place all the sauce ingredients in a blender and blend for about 20 seconds or until smooth. Taste to adjust seasoning and set aside.
  2. To prepare the corn cakes, place the corn, oil, salt, flour, milk, sour cream, eggs, baking powder, and baking soda, and the pepper in the bowl of a food processor fitted with a metal blade. Cover and process for 15-20 seconds until well blended. Scrape into a bowl and stir in cheese.
  3. Line a large plate or cookie sheet with paper towels and set by the stove. Spray a large skillet with canola oil spray and heat until medium. Spoon ⅓ cup of batter at a time into the skillet, repeating without crowding the pan. Cook for about 4 minutes, until golden, then flip and cook the other side for 2-4 minutes until golden. Remove to a plate lined with paper towels. Re-spray the skillet and continue cooking the remaining corn cakes.
  4. Serve corn cakes with the dipping sauce.