I love a really good corn cake. When the corn is perfectly cooked and snappy – and you pair that with honey and butter its like oh my gawd yes please. We made this Cheesy, Buttery Jalapeño Corn Cakes recipe for you because we want you to also experience this heavenly combo.
File this corn cakes recipe under summer appetizers and sides – because it can play both parts really well. Serve these corn cakes with a bunch of honey because that sweet and savory combo is perfection!
How to make Corn Cakes
- Combine flour, baking powder, salt, cracked black pepper. Add seltzer water. Fold in corn, queso fresco, jalapeño, and chives.
- Place a cast iron skillet over medium heat and melt 1 tablespoon butter.
- Pour ¼ cup sized scoops into the hot skillet, a few at a time, and fry on each side for about 4 minutes or until golden brown and crisp. Remove from heat and lightly season with salt and pepper.
- Repeat with more butter and the rest of the batter.
- Transfer cakes to a platter and drizzle with honey and finish with a sprinkle of sea salt flakes, crumbled queso fresco and chives.
Other corn recipes that are perfect to make with fresh corn:
FAQs
Yes! To use frozen corn, just thaw corn kernels completely and drain any excess water from the corn before adding to batter. To use canned corn, drain corn kernels then rinse thoroughly before adding to batter.
This recipe is not gluten-free, but the all purpose flour can be replaced with gluten-free flour (1:1) or with chickpea flour (1:1) for a gluten-free alternative with equally delicious results.
Yes! The corn cakes can be made and stored in an airtight container in the refrigerator for up to 3 days. When ready to serve, place them onto a lightly greased baking sheet in a single layer and bake at 375˚F for 5 to 6 minutes. Flip each corn cake and continue to bake for an additional 2 to 3 minutes.
Yes! Place cooked and cooled corn cakes onto a parchment lined baking sheet, in a single layer, about 1/2 inch apart. Place the baking sheet in the freezer and freeze corn cakes completely. Once frozen, transfer corn cakes to a resealable plastic bag and tightly seal. Freeze for up to 3 months.When ready to serve, place them onto a lightly greased baking sheet in a single layer and bake at 375˚F for 8 to 10 minutes. Flip each corn cake and continue to bake for an additional 5 to 6 minutes.
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Corn Cakes
INGREDIENTS
- 1 cup all purpose flour
- 1 ½ teaspoons baking powder
- ¾ teaspoon salt
- ¼ teaspoon cracked black pepper
- ⅔ cup seltzer water
- kernels from 2 cobs of corn (about 1 1/3 cups)
- ½ cup crumbled queso fresco, plus more for garnish
- 1 jalapeno, seeded and finely diced
- 1 tablespoon thinly sliced chives, divided
- 4 tablespoons salted butter, divided
- honey for drizzling
Recipe instruction visual controls:
INSTRUCTIONS
- In a mixing bowl whisk together flour, baking powder, salt, cracked black pepper. Pour seltzer water into the mixture and continue to whisk together. Fold in corn, queso fresco, jalapeno, and chives until thoroughly combined.
- Place a cast iron skillet over medium heat and melt 1 tablespoon butter.
- Pour ¼ cup sized scoops into the hot skillet, a few at a time, and fry on each side for about 4 minutes or until golden brown and crisp. Remove from heat and lightly season with salt and pepper.
- Repeat with more butter and batter until all the cakes have been made.
- Transfer cakes to a platter and drizzle with honey and finish with a sprinkle of sea salt flakes, crumbled queso fresco and chives.
NOTES
- Makes 12 Corn Cakes
- Make Ahead: The corn cakes can be made and stored in an airtight container in the refrigerator for up to 3 days.
- When ready to serve, place them onto a lightly greased baking sheet in a single layer and bake at 375˚F for 5 to 6 minutes. Flip each corn cake and continue to bake for an additional 2 to 3 minutes.
- To Freeze: Place cooked and cooled corn cakes onto a parchment lined baking sheet, in a single layer, about 1/2 inch apart. Place baking sheet in freezer and freeze corn cakes completely. Once frozen, transfer corn cakes to a resealable plastic bag and tightly seal. Freeze for up to 3 months.
- When ready to serve, place them onto a lightly greased baking sheet in a single layer and bake at 375˚F for 8 to 10 minutes. Flip each corn cake and continue to bake for an additional 5 to 6 minutes.
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I thought this would be too spicy for me. Nice surprise, it isn’t. It’s great
Thanks for this great recipe. It made a wonderful side dish for our dinner last night. Everyone enjoyed and the flavors were so yummy together. Definitely adding to the recipe box!
Buttery flaky goodness
These are amazing!!
Great recipe! These are delicious and adding the jalapeño is muah *chefs kiss*
very very good. will make again
These look soooo good! I was able to get a few cobs at the store this week and was looking for a way to use them instead of just steamed. Can’t wait to try them!
This is soooo good! I’ve made it many times when fresh corn is available! Thank you for the recipe!
Its very tasty. I tried it. Its very delicious.
I love jalapeno in every form. Definitely gonna try this recipe.
Yay! Hope you enjoy! :)
OMG… drool, drool! :D