Mexican sweetcorn and tomato hushpuppies

'Hushpuppy’ is an American term used to describe a doughy fritter. Nici's version has a crisp, pillowy texture, and are loaded with corn, cumin and tomatoes to give them a Mexican theme.

By Nici Wickes
  • 5 mins preparation
  • 15 mins cooking
  • Makes 8
  • Print


  • 1 egg
  • 3 heaped tbsp plain flour
  • 1 tsp baking powder
  • 1/2 tsp salt and pinch pepper
  • 1 cup corn kernels
  • 100 g cherry tomatoes, halved or quartered
  • 1 tsp cumin seeds
  • small handful fresh coriander, chopped
  • splash of iced water as needed
  • cooking oil for shallow-frying
  • 3 tbsp sour cream, to serve
  • pinch chilli powder, to serve
  • lime wedges, to serve
Tomato salsa
  • 1/2 cup fresh tomatoes, chopped
  • 1 garlic clove, crushed
  • 1/4 red onion, finely diced
  • 1/2 red chilli, de-seeded and finely chopped
  • large handful of coriander, finely chopped
  • juice of 1 lime or ½ lemon
  • 1/4 tsp sea salt


  • 1
    In a bowl, whisk together the egg, flour, baking powder, and salt and pepper. Stir in the corn, tomatoes, cumin and coriander until combined to a thick and chunky batter. Add a little iced water if it seems too stiff.
  • 2
    Heat enough oil in a small pan (or saucepan) to be able to shallow-fry tablespoonfuls of the batter until golden brown. Cook in batches.
  • 3
    Serve warm alongside sour cream and salsa (see below).
Tomato salsa
  • 4
    Combine all the ingredients and leave for 15 minutes, so the flavours develop. Taste for seasoning and add more salt or lime juice if it needs more oomph, and more chilli if you fancy more spice.


It's a good idea to cover the pan when cooking these with a mesh cover as the corn can pop and splash oil.

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