Name: Corn Cakes
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
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

Close up shot of cheesy, buttery, Jalapeño corn cakes topped with honey, chives, and Cotija.

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

Ingredients for corn cakes shot overhead and labeled.

Process

Combine flour, baking powder, salt, cracked black pepper and whisk together.
Add seltzer water and whisk until smooth.

Dry ingredients in a bowl ready to be whisked together.

A bowl of the dry ingredients mixed with seltzer water with a whisk in the bowl.

Fold in corn, queso fresco, jalapeño, and chives until fully incorporated.

Corn. chives, and jalapeno in the bowl with a the other ingredients.

Ingredients folded together to create the batter for the corn cakes.

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.

A close up of melting butter in a skillet.

Corn cake batter in a skillet cooking with butter.

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.

Corn cakes in a skillet after being flipped.

Corn cakes on a platter seasoned with salt and pepper.

Drizzle with honey and finish with a sprinkle of sea salt flakes, crumbled queso fresco and chives.

Jalapeño Corn Cakes on a platter drizzled with honey and ready to be served.

Tools You Will Need

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

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.

Corn Cakes

Fresh Corn Alternatives