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 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, savory and spicy combo is perfection!
How to Make Our Corn Cakes Recipe
Process
- In a mixing bowl, combine flour, baking powder, salt, cracked black pepper.
- Whisk together dry ingredients. Add seltzer water and whisk until smooth.
- Add corn, queso fresco, jalapeño, and chives to the batter.
- Fold together until fully incorporated.
- Place a cast iron skillet (or pan) over medium heat and melt 1 tablespoon butter.
- Pour ¼ cup sized scoops into the hot skillet, a few at a time, and fry for about 4 minutes.
- Flip corn cakes and fry for an additional 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.
- Drizzle with honey and finish with a sprinkle of sea salt flakes, crumbled queso fresco and chives.
Tools You Will Need
- cutting board
- knife
- measuring spoons
- dry measuring cups
- liquid measuring cup
- mixing bowls
- whisk
- rubber spatula
- cast iron skillet
- pancake turner
Are These Corn Cakes Gluten-Free?
Our recipe is not gluten-free since we use wheat flour, but you can replace it with gluten-free flour (1:1) or with chickpea flour (1:1) for a gluten-free alternative with equally delicious results.
Fresh Corn Alternatives
Using fresh corn will yield the very best corn cakes, but you can definitely use frozen or canned corn, especially if corn is out of season.
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.
Make Ahead and Freezing Instructions
Make Ahead
Our recipe 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 4 to 5 minutes. Flip each corn cake and continue to bake for an additional 2 to 3 minutes.
Freezing
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.
What to Serve with Our Delicious Corn Cakes
We love this recipe so much because these little guys are so ‘snackable’. We also love serving them as a side dish to a variety of other dishes. Some of our favorites are:
- Sticky Hoisin Oven Baked Ribs
- Spatchcock Chicken
- Roasted Cauliflower
- Slow Cooker BBQ Beef Brisket
- Carne Asada
- Citrus Sautéed Beet Stems
More Delicious Corn Recipes You Will Love
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
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 (or pan) 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.
Did you make this recipe? We want to see!
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These sound and look delicious. Could they be baked in an air fryer instead of pan fried?
Hi! We haven’t tested it in an air fryer, so I’m not entirely sure. There are several websites that explain how to air fry wet batter based recipes, so you could start there. Several changes may need to be made to successful air fry these!
These seem so similar to Australian Fritters, we often use left over roast lamb or beef and then chuck them in lunches. Straight up corn with Cajun spice from my Godsister is rather deliciously nasty! I use soured milk, most here just use milk. Haven’t heard of using soda water so must give it a try. Back to purpose …..
I have made them in the oven at about 220c. Gently brush baking paper (on a baking tray) with olive oil and plop them on. I think it’s usually about 8mins and then flip.
They won’t have that “mmmm fried food” feeling but, they are most certainly worth the time.
Hope it works out for you.
In one of the above picture I see the whites of green onion in the cakes. Should the recipe have green onion in it?
Hi, i think what you’re seeing is white corn kernels? We only use chives in this recipe. You could totally swap the chives out for green onions though!
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!
Need more of a flavor punch.
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