Crispy Corn Cakes
Golden, crispy, and full of flavor, these Jalapeño Corn Cakes combine sweet corn, mild cheese, and a hint of spice. Quick to make and topped with honey and fresh chives, they’re a satisfying snack or side dish that’s high in fiber, protein, and wholesome ingredients.
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.
