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Close up of corn cakes with chives and queso fresco.

Corn Cakes

Teri & Jenny
These cheesy, buttery 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!
4.93 from 13 votes
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Appetizer
Cuisine Amercian
Servings 12
Calories 130 kcal

Ingredients
 
 

  • 1 cup all purpose flour
  • 1 ½ teaspoons baking powder
  • ¾ teaspoon salt
  • ¼ teaspoon cracked black pepper
  • 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.

Video

Notes

**Makes 12 Corn Cakes**
Make Ahead Instructions
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. 
Freezing Instructions
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. 
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. 

Nutrition

Calories: 130kcalCarbohydrates: 20gProtein: 2gFat: 5gSaturated Fat: 3gCholesterol: 14mgSodium: 273mgPotassium: 25mgFiber: 1gSugar: 12gVitamin A: 181IUVitamin C: 2mgCalcium: 62mgIron: 1mg
Keyword corn cakes
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