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–+ servings
Corn Cakes

Delicious Corn Cakes Bursting with Jalapeño Flavor

These Corn Cakes are a delightful blend of cheesy goodness and jalapeño heat, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4 cakes
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Batter Ingredients
  • 1 cup All-Purpose Flour Can substitute with gluten-free flour or chickpea flour (1:1) for a gluten-free option.
  • 1 tablespoon Baking Powder
  • 0.5 teaspoon Salt
  • 0.25 teaspoon Cracked Black Pepper
  • 0.75 cup Seltzer Water Creates a light batter for a crispy texture.
  • 1.33 cups Corn Kernels (from 2 cobs) Fresh corn is ideal; frozen or canned can be used if fresh isn't available (ensure thorough thawing/draining).
  • 0.5 cup Queso Fresco Plus more for garnish.
  • 1 unit Jalapeño Seeded and finely diced; adjust quantity based on heat preference.
  • 1 tablespoon Chives Divided.
  • 4 tablespoons Salted Butter Divided, used for frying.
  • to taste Honey Sweet drizzle for serving.

Equipment

  • cast-iron skillet

Method
 

Cooking Instructions
  1. Whisk together all-purpose flour, baking powder, salt, and cracked black pepper in a large mixing bowl.
  2. Gradually pour in seltzer water while whisking until a smooth batter forms.
  3. Fold in the corn kernels, crumbled queso fresco, diced jalapeño, and half of the chopped chives.
  4. Preheat a cast-iron skillet over medium heat and melt 1 tablespoon of salted butter.
  5. Pour ¼ cup scoops of batter into the hot skillet and cook for about 4 minutes until golden brown.
  6. Carefully flip each corn cake and cook the other side for another 4 minutes until crispy and golden.
  7. Remove from skillet and place on a paper towel-lined plate. Lightly season with salt and pepper.
  8. Repeat with remaining batter, adding more butter as needed, and serve hot drizzled with honey and garnished with chives and queso fresco.

Nutrition

Serving: 1cakeCalories: 180kcalCarbohydrates: 24gProtein: 4gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 400mgPotassium: 200mgFiber: 2gSugar: 1gVitamin A: 400IUVitamin C: 2mgCalcium: 100mgIron: 1mg

Notes

For best results, serve corn cakes immediately after cooking to enjoy their crispy texture.

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