Crispy Potato Pancakes with Smoky Charred Corn Relish and Lime Crema - A delicious recipe by DigiDish

Crispy Potato Pancakes with Smoky Charred Corn Relish and Lime Crema

Get ready to level up your potato game! These crispy potato pancakes are golden perfection, topped with a smoky charred corn relish and a tangy lime crema that’ll make your taste buds sing. Crunchy, creamy, and bursting with flavor—this dish is a total showstopper for any meal!

4.6 out of 5 (5 ratings)

Potato lovers, unite! Today, we're giving the humble spud a total glow-up. These crispy potato pancakes deliver the kind of golden-brown, crunchy perfection that dreams are made of. But oh, we're not stopping there. Picture this: a smoky charred corn relish that whispers sweet nothings of summer cookouts, paired with a zesty lime crema that dances its way across your taste buds. This dish brings together texture, bold flavors, and just the right hit of tangy brightness. Whether you're planning a solo kitchen adventure or a meal that’ll wow your guests, this recipe has "crowd-pleaser" written all over it.

Crispy Potato Pancakes with Smoky Charred Corn Relish and Lime Crema Recipe

What makes this recipe special, you ask? Let’s talk about the corn relish—it’s smoky, sweet, and just a bit spicy, thanks to a little diced jalapeño and a sprinkle of cumin. Charring the corn brings out its natural sugars while adding a fantastic depth of flavor. Meanwhile, our potato pancakes are expertly shredded and pressed to achieve that crispy exterior dream. And then there’s the lime crema—simple yet mighty, mixing fresh lime juice with sour cream (or Greek yogurt, if you're feeling extra virtuous). The combination is sheer brilliance, bridging crispy, creamy, smoky, and tangy in every single bite. Trust me, your heart will skip a beat.

Now it’s your turn to create this wonder! Serve these potato pancakes as an appetizer, a main dish, or even an indulgent breakfast—the versatility of this recipe knows no bounds. Want to shake things up? Add some crumbled queso fresco to the mix, or perhaps a handful of chopped cilantro for some fresh herbaceous vibes. Pair it with a refreshing green salad or just dive in, fork at the ready. However you serve it, one thing’s certain: this dish is next-level good and guaranteed to leave you basking in potato glory. So grab those spuds and get cooking—you won't regret it!

Keywords: crispy potato pancake recipe, smoky corn relish for topping, lime crema for savory dishes, golden potato cakes inspiration, charred corn side dish ideas, fusion potato recipes, tangy crema dressing ideas.

Prep Time

20 minutes

Cook Time

25 minutes

Servings

4 servings

Cuisine

Fusion

Ingredients

  • 4 medium potatoes, grated and squeezed dry
  • 1 small onion, finely chopped
  • 1 egg, beaten
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 tablespoon olive oil
  • 1/4 teaspoon smoked paprika
  • 1 tablespoon lime juice
  • 1/2 cup sour cream
  • 1 tablespoon lime zest
  • 1/4 cup chopped fresh cilantro
  • Vegetable oil for frying

Instructions

  1. 1

    Grate the potatoes using a box grater, then squeeze out as much liquid as possible using a clean kitchen towel or cheesecloth to ensure the pancakes turn out crispy.

  2. 2

    In a large mixing bowl, combine the grated potatoes, chopped onion, beaten egg, flour, salt, and black pepper. Mix well to form a cohesive batter.

  3. 3

    Heat a large skillet over medium heat and add enough vegetable oil to cover the bottom. Drop spoonfuls of the potato mixture into the skillet, flattening each mound to form a pancake. Cook for 3-4 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.

  4. 4

    While the pancakes cook, prepare the charred corn relish. Heat 1 tablespoon of olive oil in a separate skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, until lightly charred, about 5-7 minutes.

  5. 5

    Stir in smoked paprika, lime juice, and a pinch of salt to the charred corn. Remove from heat and let cool slightly.

  6. 6

    To make the lime crema, mix the sour cream with lime zest and lime juice in a small bowl. Stir until smooth and creamy.

  7. 7

    Serve the potato pancakes warm, topped with the smoky charred corn relish, a dollop of lime crema, and a sprinkle of fresh cilantro. Enjoy immediately for the best flavor and texture.

Nutrition Information

Calories

310 calories

Protein

6g

Carbs

32g

Fat

18g

Frequently Asked Questions

Q: Can I use a different type of potato for this recipe?

A: Yes, you can use other starchy potatoes like Russets, which work well due to their low moisture and high starch content, ensuring crispy pancakes. However, avoid waxy potatoes like red or fingerling potatoes, as they tend to hold more moisture and may result in softer pancakes.

Q: What can I substitute for the egg to make this recipe vegan?

A: To make the recipe vegan, you can replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons of water, left to sit for 5 minutes). This helps bind the potato mixture together. Additionally, use a non-dairy sour cream alternative for the lime crema.

Q: How do I prevent the potato pancakes from becoming soggy?

A: Make sure to squeeze out as much liquid as possible from the grated potatoes using a kitchen towel or cheesecloth. This step is crucial for achieving crispy pancakes. Also, avoid overcrowding the skillet while frying, as this can lower the oil temperature and result in soggy pancakes.

Q: Can I char the corn without using a skillet?

A: Yes, you can char the corn using a grill or broiler. For a grill, place the corn kernels on a grill pan and cook until lightly charred. For a broiler, spread the kernels on a baking sheet and broil on high for 3-5 minutes, stirring occasionally to ensure even charring.

Q: What’s the best way to store and reheat leftovers?

A: Store leftover potato pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium heat or bake in the oven at 375°F (190°C) until warmed through and crispy. Avoid microwaving, as it can make the pancakes soggy.

Q: Can I make the lime crema and corn relish ahead of time?

A: Yes, both the lime crema and corn relish can be prepared up to 2 days in advance. Store them separately in airtight containers in the refrigerator. Bring the relish to room temperature before serving to enhance its flavor.

Q: Are there any variations or additional toppings I can try?

A: Absolutely! You can add shredded cheese to the potato mixture for extra flavor or top the pancakes with avocado slices, pickled onions, or a drizzle of hot sauce for a spicy kick. For a more substantial dish, serve the pancakes with a fried or poached egg on top.

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