• Skip to main content
  • Skip to primary sidebar
Katie's Cucina
  • Home
  • About
    • Contact Me
    • FAQS
    • Privacy Policy
    • Accessibility Statement
    • Collaborate
  • Recipes
    • Appetizer
    • Asian
    • Breakfast
    • Bread
    • Comfort Food
    • Dairy Free
    • Dessert
      • Cookies
      • Ice Cream
    • Drinks
      • Smoothie
    • gluten free
    • Greek
    • Grilling
    • Holiday
      • Christmas
      • Halloween
    • Instant Pot
    • Italian
    • Katie Original
    • Main Dish
      • Beef
      • Chicken
      • Pork
      • Sausage
      • Turkey
      • Pizza
    • Mexican
    • One Pot Meal
    • Polish
    • Salad
      • Dressing
    • Sandwich
    • Seafood
      • Shrimp
    • Side Dish
    • Slow Cooker
    • Soups and Stews
    • Vegetarian
  • Travel
menu icon
go to homepage
  • Home
  • Recipe Index
  • About Me
  • Contact
search icon
Homepage link
  • Home
  • Recipe Index
  • About Me
  • Contact
×

Katie's Cucina » Side Dish

Slow Cooker Mexican Corn Cakes

Published: May 1, 2017 · Modified: Jul 28, 2020 by Katie · This post may contain affiliate links

Sharing is caring!

4 shares
  • Share
  • Tweet

Entertaining for a crowd and want an easy side dish? Try my easy recipe for Slow Cooker Mexican Corn Cakes.

Hard shell taco with tomatoes and lettuce showing plated with two corn cakes with title text.

Cinco de Mayo is this week! Are you planning to throw a little fiesta with friends and family? I am! We love Mexican food in our house, so of course I’ll be cooking up a storm on Friday! On the menu is my recipe for slow cooker Mexican corn cakes. It’s a side dish that everyone requests and one item I never have any leftovers! It’s always a delicacy when I make Mexican corn cakes to go with our tacos. My husband Jon and I grew up eating at Chi-Chi’s Mexican Restaurant. Do you remember the 90’s chain restaurant? Both of our favorite parts of eating at Chi-Chi’s as a kid were the corn cakes. Sadly, in the late 90s/early 2000s all of the restaurants closed. Gone were the beloved Mexican corn cakes. They did, however, have the packet of corn cake mix in the supermarket, so it sufficed and I found myself making them all too often. And then, a few years ago, gone went those lovely packet mixes. You literally added butter; creamed corn and the packet into a 9×5-inch loaf pan and let it bake in the oven until the creamy corn mixture had set.

Hard shell taco with tomatoes and lettuce showing plated with two corn cakes on tablecloth with forks.

Once the packets became extinct I knew I needed to work on a homemade version since I couldn’t live without them. I make this recipe both in the slow cooker and in the oven. On days when I don’t feel like tending to the oven and heating up the house I make this slow cooker version.

top view of bread pan filled with corn substance.

If I bake them in the oven I do the same water bath method I do in the slow cooker. Except, I use an 8×8 glass dish set on top of a 9×12 glass baking dish with an inch of water. I also cover the corn cakes. For the slow cooker, you’ll need an oval slow cooker. I use a 9×5 loaf pan and add in about a cup of water into my slow cooker.

close up of hard shell taco with tomatoes and lettuce showing plated with two corn cakes on tablecloth.

I also find that I like to “preheat” the slow cooker. I turn the slow cooker on and add the water then cover it. Then I work on the batter. You can use fresh or frozen corn and purée some of it; however, I like to stick with a can of creamed corn. It speeds up the prep process by a good 5-10 minutes and then I have fewer items to clean (i.e., no blender or food processor to clean).

Hard shell taco with tomatoes and lettuce showing plated with two corn cakes on tablecloth with forks.

Since you cook this recipe in the slow cooker you will want to cover your corn cakes with tinfoil or place a kitchen towel on top of the slow cooker then place the lid on top. This will help reduce the amount of water that will drip down on the corn cakes. Don’t worry — if you forget to do this step you can easily (and carefully) drain the water off the top of your corn cakes. I’ve tested this recipe multiple times and have found that for the best consistency you’ll want to let the corn cakes sit outside the slow cooker for at least 10-15 minutes to firm up.

ice cream scooper scooping out corn cakes from bread pan.

Then, simply take an ice cream scoop and scoop the corn cakes out of the pan. If you scoop when they are still warm you can use up all the corn cake batter no problem. If you scoop what you need then let it sit and go back it starts to harden and you don’t get the same great silky smooth corn cake consistency. So my advice to you, scoop it while it’s warm. Whether you’re having a Mexican fiesta for a crowd or just a taco dinner for your family, add my slow cooker Mexican corn cakes to your menu!

Disclaimer: There are affiliate links in this post. If you click on the link and make a purchase I will make a small percentage of the sale at no additional cost to you. As always, all opinions are my own.
« Mini Blueberry Yogurt Muffins
Pepperoni Pizza Popcorn »

About Katie

Katie is a busy mom of 2 children who loves to feed her family delicious meals that don't take hours to cook! She started her blog 10 years ago as a way to help others get cooking in the kitchen.

Reader Interactions

Did you make this recipe? Let me know! Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

I'm Katie Jasiewicz: home cook, food blogger, and recipe developer. A busy mom of two children who loves to feed her family delicious meals that don’t take hours to cook! My mission is to create easy-to-make modern comfort food for the busy family. (more)

Featured On

brand logos in collaage; food network, MSN, kitchenaid, country living, world market, etc

Most Popular Recipes

  • Broccoli Casserole with Ritz Crackers
  • Homemade White Gravy
  • Mashed Potato Soup
  • KitchenAid Pasta Recipe

Healthy Dinner Recipes

  • Sheet Pan Salmon and Broccoli
  • Turkey and Black Bean Chili
  • Slow Cooker Steakhouse Pork Tenderloin Dinner
  • 50 Healthy Family Meals

Smoothie Recipes

  • 50+ Creative Smoothie Recipes
  • Mixed Berry Smoothie
  • Pineapple Peach Smoothie
  • Strawberry Banana Smoothie

Footer

logos of places Katie's Cucina has been featured on; food network, KitchenAid, Stonyfield, Country LIving, Women's Health, etc.

COPYRIGHT © KATIE'S CUCINA 2009-2022
AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES.
PRIVACY POLICY · ACCESSIBILITY STATEMENT · DESIGN BY GRACE + VINE STUDIOS

4 shares