These Jalapeño Corn Cakes are a delightful mix of sweet, savory, and lightly spicy flavors, perfect for any meal or snack.
Packed with fiber from fresh corn and protein from queso fresco, they provide sustained energy without being heavy.
Quick to prepare and easy to cook, they make a wholesome, satisfying choice for everyday eating.
Crispy Corn Cakes
Equipment
- 1 large mixing bowl
- 1 whisk
- 1 cast iron skillet or nonstick pan
- 1 spatula
- 1 measuring cup (¼ cup for scoops)
Ingredients
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- ¾ teaspoon salt
- ¼ teaspoon cracked black pepper
- ⅔ cup seltzer water
- 1 ⅓ cups fresh corn kernels from about 2 ears
- ½ cup crumbled queso fresco plus extra for garnish
- 1 jalapeño seeded and finely diced
- 1 tablespoon thinly sliced chives divided
- 4 tablespoons salted butter divided
- Honey for drizzling
Instructions
- Prepare Dry Ingredients: Start by taking a large mixing bowl and measuring out 1 cup of all-purpose flour. Add 1 ½ teaspoons of baking powder, ¾ teaspoon of salt, and ¼ teaspoon of cracked black pepper. Using a whisk, thoroughly combine these dry ingredients so that the leavening agent and seasonings are evenly distributed. This ensures that each corn cake will rise slightly and have a balanced flavor.
- Incorporate Liquid: Pour ⅔ cup of cold seltzer water into the bowl with the dry ingredients. Use the whisk to gently mix until a smooth, slightly thick batter forms. The carbonation in the seltzer helps make the corn cakes light and airy, giving them a tender, fluffy texture when cooked.
- Fold in Fresh Ingredients: Carefully add 1 1/3 cups of fresh corn kernels, ½ cup crumbled queso fresco, finely diced jalapeño, and 1 tablespoon of thinly sliced chives to the batter. Using a spatula, gently fold the ingredients into the batter until they are evenly distributed. Avoid overmixing to maintain the light, tender texture of the cakes.
- Preheat Cooking Pan: Place a cast iron skillet (or a heavy-bottomed nonstick pan) over medium heat. Add 1 tablespoon of salted butter and allow it to melt completely, swirling the pan to coat the bottom. The butter should sizzle gently when ready, creating a nonstick surface and a golden-brown crust on the corn cakes.
- Scoop and Shape Batter: Using a ¼-cup measuring cup, scoop the batter and gently drop it into the hot skillet. Leave enough space between each scoop to allow spreading during cooking. Flatten slightly with the back of the spatula if you prefer a more uniform, round shape.
- Cook First Side: Let the corn cakes cook undisturbed for about 4 minutes, or until the bottom edges turn a deep golden brown and develop a crispy crust. Check gently with a spatula to avoid breaking the cakes. Cooking at medium heat ensures they cook through without burning the exterior.
- Flip Corn Cakes: Carefully flip each corn cake using a spatula and cook the second side for another 4 minutes. The second side should also turn golden brown, with a firm, slightly crispy texture while keeping the interior soft and tender.
- Season and Repeat: Once cooked, transfer the corn cakes to a serving plate and lightly season with salt and freshly cracked black pepper. Repeat the process, adding more butter to the skillet as needed, until all the batter has been cooked. Ensure the pan remains at a consistent medium heat for evenly cooked cakes.
- Garnish and Finish: Arrange the corn cakes on a platter and drizzle generously with honey. Sprinkle extra crumbled queso fresco over the top, and finish with a few additional chives for a pop of color and flavor. For an optional finishing touch, add a few flakes of sea salt to enhance the savory-sweet balance.
- Serve and Enjoy: Serve the corn cakes warm as an appetizer, snack, or side dish. They pair beautifully with fresh salads, grilled vegetables, or a light dipping sauce. These cakes are best enjoyed immediately but can also be stored and reheated while maintaining their crispy exterior and tender interior.
Notes
- Batch Cooking: This recipe makes 12 corn cakes, perfect for sharing or meal prep. Adjust the batter size proportionally if you need fewer cakes.
- Batter Consistency: The batter should be thick but scoopable. If it feels too dense, add 1–2 tablespoons of seltzer water to loosen it slightly.
- Fresh Corn Preference: Fresh corn kernels provide the best flavor and texture, but frozen or canned corn can be used when fresh is unavailable. Just ensure they are well-drained before mixing.
- Cheese Variations: Queso fresco adds a mild, creamy flavor. You can substitute with feta or cotija if desired, keeping in mind it may slightly alter saltiness.
- Temperature Matters: Medium heat ensures the cakes cook through without burning. Adjust heat slightly if the exterior browns too fast before the inside cooks.
Chef’s Secrets: Insider Tips For Flavor
To achieve the perfect corn cake, always fold the ingredients gently.
Overmixing can break down the corn kernels and make the cakes dense.
Using seltzer water instead of milk or plain water keeps the texture light and airy.
Freshly diced jalapeño adds a subtle heat that complements the natural sweetness of the corn.
Finally, a drizzle of honey balances the spice and enhances the golden, buttery flavor.
Serving Suggestions: Pairings And Presentation Ideas
Serve these corn cakes warm, straight from the skillet, for maximum crispiness.
They are perfect as a side dish alongside a fresh garden salad, roasted vegetables, or a protein of your choice.
Drizzle honey lightly to create a sweet-savory contrast, and finish with a sprinkle of crumbled cheese and fresh chives for a professional, restaurant-style presentation.
They also work well as a brunch item with scrambled eggs or avocado toast.
Storage Tips: Keep Corn Cakes Fresh
Corn cakes can be stored in an airtight container in the refrigerator for up to three days.
To reheat, place them on a lightly greased baking sheet at 375°F (190°C) for 5–6 minutes, flipping halfway to restore crispiness.
For longer storage, freeze fully cooked and cooled cakes on a parchment-lined tray, then transfer to a resealable bag for up to three months.
Reheat from frozen at 375°F (190°C) for 10–12 minutes, flipping once, to maintain their texture.
Frequently Asked Questions
1. Can I make this recipe gluten-free?
Yes! Replace all-purpose flour with a 1:1 gluten-free flour blend or chickpea flour. The corn cakes will retain their flavor and texture while being safe for those avoiding gluten.
2. Can I use frozen or canned corn instead of fresh?
Absolutely. Just thaw frozen corn completely and drain well, or rinse canned corn thoroughly to remove excess liquid. This ensures the batter isn’t too wet and the cakes crisp up properly.
3. How spicy are these corn cakes?
The heat is mild and comes from a single diced jalapeño. For more spice, leave some seeds in or add extra jalapeño. For a milder version, remove all seeds and membranes.
4. Can I make the batter ahead of time?
Yes, you can prepare the batter a few hours in advance and refrigerate it. Just give it a gentle stir before scooping and cooking to ensure even distribution of ingredients.
5. Can I freeze the corn cakes before cooking?
It’s best to cook them first and then freeze. Cooking before freezing preserves their crisp exterior and tender interior.
Once frozen, reheat in the oven for best results rather than microwaving, which may make them soggy.
