Ingredients Jump to Instructions ↓

  1. 1 medium mango, peeled and chopped

  2. 1/2 cup salsa

  3. 2 tablespoons minced fresh cilantro

  4. 1 green onion, finely chopped CORN CAKES:

  5. 4 eggs

  6. 2/3 cup all-purpose flour

  7. 2/3 cup cornmeal

  8. 4 teaspoons baking powder

  9. 1 teaspoon salt

  10. 1/8 teaspoon pepper

  11. 1 can (8-3/4 ounces) cream-style corn

  12. 1/2 cup 2% milk

  13. 1/2 cup butter, melted

  14. 1 cup fresh or frozen corn, thawed

  15. 4 green onions, chopped

  16. 1/4 teaspoon cream of tartar POACHED EGGS:

  17. 1 tablespoon white vinegar

  18. 6 eggs

Instructions Jump to Ingredients ↑

  1. In a small bowl, combine the mango, salsa, cilantro and onion; set aside. Separate two eggs. In a large bowl, combine the flour, cornmeal, baking powder, salt and pepper. In another bowl, whisk the remaining eggs, egg yolks, cream-style corn, milk and butter. Stir into dry ingredients just until blended. Fold in corn and onions. In a small bowl, beat egg whites and cream of tartar until stiff peaks form. Fold into batter. Pour batter by 1/4 cupfuls onto a greased hot griddle. Cook for 2-3 minutes on each side or until golden brown. Meanwhile, place 2-3 in. of water in a large skillet with high sides; add vinegar. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip each egg into water. Cook, uncovered, until whites are completely set and yolks are still soft, about 4 minutes. With a slotted spoon, lift eggs out of water. Serve with corn cakes and salsa. Yield: 6 servings.


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