BreakfastBrunchChefsEgg DishesLunchRecipesServes 5-7SpanishThe Jazz Chef

Nubes de Maiz (Corn Clouds)




Corn cakes are always tasty, but really HEAVY. I love arepas, and corn bread, but even the “light” cornbread seems to collapse into this uncomfortable bulk after eating.  So, after a lot of experimentation, I discovered that there is more than one way to make a corn cake.

(Serves 6-8)


  • 57g / 1/4 cup Masa Harina flour
  • 90g / 3/4 cup P.A.N. white corn flour
  • 57g / 1/4 cup Viva Naturals ground flaxseed
  • 15g / 1 tbsp baking powder
  • 1 ear fresh corn, kernels off the cob
  • 1-1/2 tsp Goya Foods Adobo Seco seasoning
  • 1 tbsp Chopped New Mexico Hatch Green Chile
  • 1/4 cup minced smoked ham, or chorizo
  • 1/4 cup queso fresco, grated
  • 2 pasture raised Vital Farms eggs
  • 1/3 cup corn oil
  • 30ml / 2 tbsp The Jazz Chef Avocado Salsa Verde or other good salsa verde
  • 1 cup (plus more if needed) milk
  • Peanut oil for frying
  • Himalayan Pink Salt
  • Smoked Paprika

For eggs ingredients, see: Risen Fried Eggs


  • Small work bowl
  • Food processor or chopper
  • Frying pan or skillet
  • Small ceramic non-stick omelette pan (for eggs)


  1. Shuck the corn from the ear into a bowl.
  2. Fine chop the ham with a food processor.
  3. Blend dry ingredients first, then add cheese, ham, and peppers. Make a well, and add milk, salsa, oil and eggs. Remember that you are blending minimally.Overturning your dough will result in a hard cake. When adding the wet ingredients, just enough to get it moist. No more. Make sure you scrape from the bottom to the top as you turn gently, to get all of the dry ingredients incorporated.If it is still too dry, add a LITTLE milk, just a couple of teaspoons, to incorporate. You don’t want it too wet and raggy or it won’t fry properly.Mix well just well enough to combine and moisten but do not over mix or it will be very dry and tough. Form into patties approximately 3″ by 3/8″ thick like a hamburger patty. Again keep it together but don’t press out all of the air and make it too firm.
  4. In a 10″-12″ frying pan, add 1/4″ of peanut oil. Heat on Medium/Med-Low at 300°F
  5. In one non-stick frying pan, set up the eggs using my low-and-slow method for the Risen Fried Egg.
    Risen Fried Eggs
  6. Fry on each side 2-3 min. until a rich brown.
  7. Place on paper towels to dry. Put in the warming oven
  8. Make risen fried eggs for each using that recipe.
  9. Plate the corn cake after draining on a paper towel.
  10. Top with a risen fried egg. Sprinkle a little salt and smoked paprika on top of each. Serve.
The Jazz Chef
the authorThe Jazz Chef
Educating chef, managing editor, writer, blogger, filmmaker documentarian AND... in charge of the sheep dip. Ay-men!

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