Green Chile Masa Corn Cakes

By Lunds & Byerlys

September 8, 2026

Masa corn cakes are extremely popular in many Latin American cuisines. They’re made with masa harina, a naturally gluten-free flour made from corn. This Green Chile Masa Corn Cake recipe creates a doughy, cheesy cake that’s full of fresh sweet corn to house your favorite toppings. We suggest black beans, guacamole, sour cream and queso fresco for added fiber and protein, but you can get creative! No more boring taco night for you. These Green Chile Masa Corn Cakes will soon be in the running for your new favorite dinner!

SERVINGS

8

PREP TIME

15 min

COOK TIME

30 min

Ingredients

For the batter:

  • ½
    cup masa harina golden corn flour
  • ½
    cup all-purpose flour
  • 1
    teaspoon baking powder
  • ½
    teaspoon baking soda
  • ½
    teaspoon kosher salt
  • 2
    tablespoons unsalted butter, divided
  • 2
    cups fresh sweet corn kernels
  • 1
    (2 oz.) can diced green chiles
  • ¼
    cup finely chopped fresh cilantro
  • 1
    cup buttermilk
  • 2
    eggs

For the garnish:

  • 1
    cup sour cream
  • 1
    cup guacamole
  • 1
    cup green chile salsa
  • 1
    (15 oz.) can black beans, drained and rinsed
  • 1
    cup queso fresco, crumbled

Directions

  1. 1

    To make the batter: In a medium bowl, stir together the masa harina, all-purpose flour, baking powder, baking soda and salt until combined. Set aside.

  2. 2

    In a medium cast iron skillet over medium heat, combine 1 tablespoon butter, corn and green chiles; cook until tender and slightly charred, about 10 minutes. Transfer the vegetables to the bowl with the dry ingredients and stir in the cilantro.

  3. 3

    In a measuring cup or small bowl, whisk together the buttermilk and eggs until well blended. Stir the liquid ingredients into the dry ingredients until just combined, making sure not to overmix. Let the batter stand for 30 minutes.

  4. 4

    In a cast iron skillet over medium heat, add the remaining 1 tablespoon of butter. Ladle ⅓ cup of batter onto the skillet, letting it spread into a round cake. Cook for 1 to 2 minutes or until bubbles start to form and the edges have started to set. Flip and cook until golden brown, around 1 minute.

  5. 5

    To serve, top each corn cake with a dollop of sour cream, guacamole, salsa, black beans and a sprinkle of queso fresco.

Recipe adapted from: Mollie Katzen

Additional Blog Posts

Red Wine Braised Pork

Slow Cooker Chicken Tikka Masala

Slow Cooker Chicken Cacciatore Soup

Mexican Hot Chocolate Bars
See all blog posts