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 these little Cheesy, Buttery Jalapeño Corn Cakes for you because we want you to also experience that heavenly combo. File this recipe under appetizers and sides – because it can play both parts really well. Serve with a bunch of honey because that sweet and savory combo is perfection!
♥ Teri
Other corn recipes that are perfect to make with fresh corn:
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Cheesy, Buttery Jalapeño Corn Cakes
These Jalapeño Corn Cakes are so cheesy, buttery and delicious. The fresh corn gives them a really nice snap. We drizzled them with honey and topped them with chives and queso fresco. These are a crowd pleaser and perfect for corn season!
Servings: 4
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 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 10 to 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.
Serving: 1g Calories: 262kcal Carbohydrates: 25g Protein: 6g Fat: 15g Saturated Fat: 9g Cholesterol: 41mg Sodium: 819mg Potassium: 53mg Fiber: 1g Sugar: 1g Vitamin A: 543IU Vitamin C: 5mg Calcium: 183mg Iron: 2mg
CUISINE: Amercian
KEYWORD: corn cakes
COURSE: Appetizer
DIET : Vegetarian
Did you make this recipe? We want to see!
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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