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!
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.
How to Make Our Corn Cakes Recipe
- Combine flour, baking powder, salt, cracked black pepper and whisk together.
- Add seltzer water and whisk until smooth.
- Fold in corn, queso fresco, jalapeño, and chives until fully incorporated.
- 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 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
- measuring spoons
- dry measuring cups
- liquid measuring cup
- mixing bowls
- 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.
Make Ahead and Freezing Instructions
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.
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.
More Delicious Corn Recipes You Will Love
- Elote Bruschetta
- Corn Salad
- Elote Baked Mac and Cheese
- Crispy Corn Cakes
- Summer Corn and Halloumi Salad
- Elote Fritters
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- 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
- 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.