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Costa Maya Corncakes



    Fresh salsa

    • 1 pint of heirloom or red cherry tomato's finely chopped and drained in a colander
    • 1/4 cup chopped fresh cilantro
    • 2 scallions green onion finely chopped
    • 1 teaspoon more if you like it hot of Wow-A Chihuahua
    • 1/2 of a white or sweet onion medium size finely chopped
    • Juice of 1/2 of a fresh squeezed lime
    • Mix everything together and pop in the refrigerator while you make the corncakes.


    • 1 cup Masa Harina aka corn flour
    • 1 Tablespoon Wow-a Chihuahua
    • 1/3 cup all purpose flour
    • 3/4 teaspoon baking powder
    • 1/3 cup Queso Fresco - white crumbly Mexican cheese
    • 1 cup warm water
    • Crema Mexicana or sour cream
    • Diced avocado is also optional


    • Mix Masa Harina, flour, Wow-A chihuahua, baking powder, queso fresco, in a medium bowl with a whisk. Drizzle 1 tablespoon of EVOO over top of mixture and stir to form a course meal with some pea sized pieces. add 1 cup WARM water and stir until dough forms. Divide dough into 16 balls and flatten to form a 2" pancake. I made these as a main course so made them the size of a medium pancake. Heat EVOO or Canola if you prefer, in a skillet. Add cakes and cook until they set and are golden brown about 2 to 3 minutes. Brush cakes with a little oil then flip and finish cooking another 2 to 3 minutes. Top the corncakes with the salsa, (avocado if desired) crema Mexicana, and a dash of Wow-A Chihuahua. Then indulge yourself.