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Corn Cakes | Spoon Fork Bacon

Dian S. Hicks July 6, 2022
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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!

Corn cakes close up on a plate.
Corn cakes on a platter.
Corn Cakes close up on a platter with cheese and chives.
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!

How to Make Our Corn Cakes Recipe

Ingredients for corn cakes shot overhead and labeled.

Process

  1. In a mixing bowl, combine flour, baking powder, salt, cracked black pepper.
  2. Whisk together dry ingredients. Add seltzer water and whisk until smooth.
  1. Add corn, queso fresco, jalapeño, and chives to the batter.
  2. Fold together until fully incorporated.
  1. Place a cast iron skillet (or pan) over medium heat and melt 1 tablespoon butter.
  2. Pour ¼ cup sized scoops into the hot skillet, a few at a time, and fry for about 4 minutes.
  1. Flip corn cakes and fry for an additional 4 minutes or until golden brown and crisp.
  2. 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.
  1. 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.

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. 

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

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.

What to Serve with Our Delicious Corn Cakes

We love this recipe so much because these little guys are so ‘snackable’. We also love serving them as a side dish to a variety of other dishes. Some of our favorites are:

Jalapeño Corn Cakes cut open, being eaten with a fork in a piece.

More Delicious Corn Recipes You Will Love

Close up of corn cakes with chives and queso fresco.

Corn Cakes

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!

PRINT RECIPE

Prep Time: 5 mins

Cook Time: 30 mins

Total Time: 35 mins

Servings: 12

  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.

  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. 

Calories: 130kcal Carbohydrates: 20g Protein: 2g Fat: 5g Saturated Fat: 3g Cholesterol: 14mg Sodium: 273mg Potassium: 25mg Fiber: 1g Sugar: 12g Vitamin A: 181IU Vitamin C: 2mg Calcium: 62mg Iron: 1mg

CUISINE: Amercian

KEYWORD: corn cakes

COURSE: Appetizer

DIET : Vegetarian


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