Name: Mexican Corn Cakes with Jalapeño & Lime
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 2 cups fresh or frozen corn kernels; 1/2 cup cornmeal; 1/4 cup all-purpose flour; 1/4 cup grated cheddar cheese; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1 jalapeño, finely chopped (seeds removed for less heat); 2 tablespoons fresh cilantro, chopped; 1/4 cup milk (dairy or non-dairy); 1 large egg; 1 tablespoon lime juice; 1 tablespoon olive oil (for frying)

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These Mexican Corn Cakes with Jalapeño & Lime are a perfect blend of sweet, savory, and spicy, with the fresh crunch of corn, the mild heat of jalapeños, and a zesty lime kick. Whether served as an appetizer or a side dish, these corn cakes are sure to be a hit. The crispy exterior and tender interior will make every bite a flavorful delight!

Mexican Corn Cakes with Jalapeño & Lime

Ingredients

2 cups fresh or frozen corn kernels

½ cup cornmeal

¼ cup all-purpose flour

¼ cup grated cheddar cheese

½ teaspoon baking powder

¼ teaspoon salt

¼ teaspoon black pepper

1 jalapeño, finely chopped (seeds removed for less heat)

2 tablespoons fresh cilantro, chopped

¼ cup milk (dairy or non-dairy)

1 large egg

1 tablespoon lime juice

1 tablespoon olive oil (for frying)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a large bowl, combine cornmeal, flour, baking powder, salt, and pepper.

Add the corn kernels, cheddar cheese, chopped jalapeño, and cilantro to the dry ingredients. Mix until well combined.

In a separate bowl, whisk together the milk, egg, and lime juice.

Pour the wet ingredients into the dry mixture and stir until just combined. The batter should be thick but scoopable. If it’s too thick, add a little more milk to adjust the consistency.

Heat olive oil in a large skillet over medium heat. Once the oil is hot, spoon about 2 tablespoons of the batter into the skillet to form small cakes.

Cook each corn cake for 2-3 minutes on each side, or until golden brown and crispy.

Remove the corn cakes from the skillet and place them on a paper towel-lined plate to drain any excess oil.

Serve immediately, with extra lime wedges, a sprinkle of cilantro, or a dollop of sour cream if desired.

Servings and Timing

Prep Time: 10 minutes

Cooking Time: 10 minutes

Total Time: 20 minutes

Servings: 6-8 cakes

Variations

I love experimenting with these corn cakes, and there are so many ways to mix things up! Here are a few variations I’ve tried and loved:

Spicy Version: For more heat, keep the seeds in the jalapeño or add an extra one.

Cheese Options: Swap the cheddar for another cheese like pepper jack for an extra kick or mozzarella for a milder, gooey texture.

Herbs: If cilantro isn’t your thing, feel free to use parsley or basil for a different flavor profile.

Add Vegetables: I’ve added diced red bell pepper or green onions for some extra crunch and color.

Storage/Reheating

If you have leftovers (though they’re unlikely!), store the corn cakes in an airtight container in the fridge for up to 2 days. To reheat, I recommend warming them in a skillet over medium heat for a couple of minutes on each side to crisp them back up. Alternatively, you can heat them in the oven at 350°F (175°C) for 5-7 minutes.

FAQs

Can I use canned corn instead of fresh or frozen?

Yes, you can! I prefer using fresh or frozen corn for the best flavor, but canned corn will work fine. Just make sure to drain it well before adding it to the batter.

Can I make these corn cakes ahead of time?

Absolutely! You can prepare the batter in advance and refrigerate it for up to 24 hours. Just give it a good stir before cooking. Alternatively, you can cook the cakes ahead of time and store them in the fridge. Reheat them in a skillet or oven before serving.

Can I freeze the corn cakes?

Yes, these corn cakes freeze well! Once cooked, allow them to cool completely, then place them in an airtight container or freezer bag. They’ll keep for up to 2 months. To reheat, bake them in the oven at 350°F (175°C) for 10-12 minutes.

Can I make these corn cakes gluten-free?

Definitely! Simply substitute the all-purpose flour with a gluten-free flour blend, and make sure your cornmeal is certified gluten-free. The recipe should turn out just as delicious!

What can I serve with these corn cakes?

These corn cakes are so versatile and pair perfectly with a variety of dishes. Serve them as a side with grilled meats, alongside a fresh salad, or even with a dollop of guacamole or salsa. I’ve also enjoyed them as a snack with a bit of sour cream on the side.

Conclusion

These Mexican Corn Cakes are a delightful treat that hits all the right notes—savory, spicy, and just a touch of sweetness. I love how easy they are to make and how they can be customized to suit any flavor preference. Whether I’m serving them as a side dish or enjoying them on their own, they never disappoint!

Recipe:

Mexican Corn Cakes with Jalapeño & Lime

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Author: Cheryl
Total Time: 20 minutes
Yield: 6-8 cakes
Diet: Vegetarian

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Description

These Mexican Corn Cakes are a perfect blend of sweet, savory, and spicy, with the fresh crunch of corn, the mild heat of jalapeños, and a zesty lime kick. Whether served as an appetizer or a side dish, these corn cakes are sure to be a hit. The crispy exterior and tender interior will make every bite a flavorful delight!

Instructions

In a large bowl, combine cornmeal, flour, baking powder, salt, and pepper.
Add the corn kernels, cheddar cheese, chopped jalapeño, and cilantro to the dry ingredients. Mix until well combined.
In a separate bowl, whisk together the milk, egg, and lime juice.
Pour the wet ingredients into the dry mixture and stir until just combined. The batter should be thick but scoopable. If it’s too thick, add a little more milk to adjust the consistency.
Heat olive oil in a large skillet over medium heat. Once the oil is hot, spoon about 2 tablespoons of the batter into the skillet to form small cakes.
Cook each corn cake for 2-3 minutes on each side, or until golden brown and crispy.
Remove the corn cakes from the skillet and place them on a paper towel-lined plate to drain any excess oil.
Serve immediately, with extra lime wedges, a sprinkle of cilantro, or a dollop of sour cream if desired.