If you’re looking for a dish that captures the spirit of summer and instantly brightens your table, Mexican Corn Cakes with Jalapeño & Lime are about to become your go-to recipe. These golden, savory little cakes pack a playful burst of sweet corn, fresh lime, just the right kick of jalapeño, and herbs—all perfectly crisped on the outside and tender inside. They’re as fun to eat as they are to serve, no matter if it’s brunch, a backyard BBQ, or a quick snack. Trust me, after just one bite, you’ll find yourself craving these Mexican Corn Cakes with Jalapeño & Lime for all kinds of occasions.
Ingredients You’ll Need
Ingredients You’ll Need
This recipe keeps things delightfully simple while delivering incredible texture and flavor. Every ingredient brings something special to create that irresistible balance of brightness, savory depth, and hint of heat found in the best Mexican Corn Cakes with Jalapeño & Lime.
- Cornmeal: The heart of the corn cake, adding that essential rustic flavor and golden color.
- All-purpose flour: Helps hold the cakes together and keeps them soft in the center.
- Baking powder & baking soda: Give the cakes their light, fluffy lift so they’re never dense or heavy.
- Salt: Enhances every flavor, bringing the sweet and savory notes into perfect harmony.
- Sugar: Just a touch to highlight the natural sweetness of corn.
- Buttermilk: Adds creamy tang and reacts with the baking soda for tender texture.
- Eggs: Binds everything together with richness.
- Unsalted butter: Melted for that subtle, buttery flavor in every bite.
- Fresh or frozen corn kernels: Bursts of juicy sweetness studded throughout the cakes.
- Jalapeño: Finely chopped for gentle heat and peppery depth—adjust to taste.
- Fresh cilantro: Brings a lively, herbal note to the batter and finish.
- Lime zest & juice: Brightens up the whole dish, delivering freshness in every mouthful.
- Vegetable oil: Ensures the cakes cook up crisp and golden on the outside.
How to Make Mexican Corn Cakes with Jalapeño & Lime
Step 1: Mix Dry Ingredients
Start by grabbing a large mixing bowl. Whisk together your cornmeal, flour, baking powder, baking soda, salt, and sugar. This simple step evenly distributes all the leavening agents and seasonings, guaranteeing your corn cakes rise beautifully and taste perfectly balanced in every bite.
Step 2: Combine Wet Ingredients
In a separate bowl, whisk together the buttermilk, eggs, and melted butter. Mixing these liquid ingredients first is the secret behind that irresistibly tender crumb—plus, it makes combining with the dry ingredients so much easier and lump-free.
Step 3: Make the Batter
Pour the wet ingredients into the bowl of dry ingredients and gently stir until just combined—no overmixing, or your corn cakes could turn out tough. Now comes the fun part: fold in those sweet corn kernels, chopped jalapeño, fresh cilantro, lime zest, and lime juice. The colors and aromas will make you smile already!
Step 4: Cook the Cakes
Heat a non-stick skillet or griddle over medium and add a little swirl of vegetable oil. Using a 1/4 cup measure, drop portions of batter onto the hot surface and flatten them slightly with the back of your spoon. Let each corn cake cook for 2–3 minutes until the underside is beautifully golden, then flip and repeat. Work in batches, adjusting the oil as needed, and keep the cooked cakes warm on a paper towel-lined plate.
Step 5: Serve and Enjoy
Pile your freshly cooked Mexican Corn Cakes with Jalapeño & Lime high, then dig in while they’re still warm! They’re especially magical when paired with cooling sour cream, creamy avocado, and a squeeze of extra lime—each bite singing with that irresistible combo of crispy edges, tender centers, and vibrant flavor.
How to Serve Mexican Corn Cakes with Jalapeño & Lime
Garnishes
No Mexican Corn Cakes with Jalapeño & Lime are complete without plenty of fun toppings. I love a dollop of tangy sour cream, a scatter of fresh cilantro leaves, extra lime wedges for squeezing, or a sprinkle of salty cotija or feta cheese. Slices of avocado add creamy richness that balances the bright citrus and gentle heat.
Side Dishes
These irresistible corn cakes make a perfect starter, snack, or even a main course. Pair them with classic sides like black bean salad, a light cabbage slaw, or a refreshing tomato and cucumber salsa. For brunch, serve alongside scrambled eggs or a hearty breakfast hash—kids and adults both go wild for them!
Creative Ways to Present
Stack mini Mexican Corn Cakes with Jalapeño & Lime on a platter for a festive party appetizer, or top each with pulled chicken, salsa, or guacamole for playful canapés. For a fun twist, offer a build-your-own bar with a variety of toppings so everyone can customize their corn cake masterpiece.
Make Ahead and Storage
Storing Leftovers
If you manage to have any corn cakes left over (it’s rare, trust me!), pop them in an airtight container and store in the fridge for up to three days. Their flavors deepen overnight, making them an amazing grab-and-go snack or quick lunch option.
Freezing
For longer storage, freeze the cooled Mexican Corn Cakes with Jalapeño & Lime between layers of parchment paper in a freezer-safe bag or container. They keep beautifully in the freezer for up to two months—ideal for busy weekdays or spur-of-the-moment hosting.
Reheating
To recapture that fresh-cooked texture, reheat the cakes in a toaster oven or dry skillet over medium heat until warmed through and crisp around the edges. The oven method also works for larger batches. Microwaving is fastest, but for the best crunch, use the oven or skillet.
FAQs
Can I use canned corn instead of fresh or frozen?
Absolutely! Just drain the canned corn thoroughly and pat it dry with a paper towel before folding it into the batter. The flavor will be just as good and still deliver those signature bursts of corn in your Mexican Corn Cakes with Jalapeño & Lime.
How spicy are these corn cakes?
These cakes offer just a gentle warmth thanks to the finely chopped, seeded jalapeño. If you like more heat, keep the seeds or toss in an extra jalapeño! If you prefer milder, halve or skip the jalapeño entirely—the result will still be delicious.
Can I make these gluten-free?
Yes, simply substitute your favorite gluten-free all-purpose flour blend for the regular flour. Make sure all other ingredients are certified gluten-free, and you’ll have gluten-free Mexican Corn Cakes with Jalapeño & Lime the whole family can enjoy.
Is it possible to make them dairy-free?
You can! Swap the buttermilk for unsweetened almond or soy milk mixed with a teaspoon of vinegar or lemon juice, and use melted plant-based butter or oil instead of dairy butter. These easy swaps keep your corn cakes moist and flavorful.
What else can I add to the batter for variation?
Feel free to toss in shredded cheese (like sharp cheddar or cotija), finely chopped scallions, or even a handful of diced red bell pepper for a pop of color. Play around to make the Mexican Corn Cakes with Jalapeño & Lime uniquely yours!
Final Thoughts
Whether you’re after a shareable appetizer, a standout side, or just need a bit of cheer on your table, these Mexican Corn Cakes with Jalapeño & Lime bring sunshine and bold flavor to every bite. I hope you give this recipe a try soon and share it with folks you love—good food really does bring us all together!
Print
Mexican Corn Cakes with Jalapeño & Lime Recipe
- Total Time: 25 minutes
- Yield: 10 small corn cakes 1x
- Diet: Vegetarian
Description
These Mexican Corn Cakes with Jalapeño & Lime are savory and flavorful, perfect for a zesty appetizer. They are easy to make and bursting with the freshness of corn, spice of jalapeño, and tang of lime.
Ingredients
Dry Ingredients:
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon sugar
Wet Ingredients:
- 1 cup buttermilk
- 2 large eggs
- 1 tablespoon unsalted butter, melted
- 1 cup fresh or frozen corn kernels, thawed if frozen
- 1 small jalapeño, seeded and finely chopped
- 2 tablespoons chopped fresh cilantro
- zest of 1 lime
- 1 tablespoon lime juice
- vegetable oil for cooking
Instructions
- In a large bowl, whisk together the dry ingredients: cornmeal, flour, baking powder, baking soda, salt, and sugar.
- In a separate bowl, combine the wet ingredients: buttermilk, eggs, and melted butter.
- Add the wet ingredients to the dry and stir until just combined.
- Fold in the corn kernels, jalapeño, cilantro, lime zest, and lime juice.
- Heat a non-stick skillet or griddle over medium heat with oil.
- Scoop 1/4 cup of batter per cake onto the skillet, flatten, and cook for 2–3 minutes per side until golden brown.
- Transfer to a paper towel-lined plate and keep warm. Repeat with remaining batter.
- Serve warm with sour cream, avocado, or lime wedges.
Notes
- For extra flavor, sprinkle cotija cheese on top or mix into the batter.
- You can make these ahead and reheat in a toaster oven for crisp edges.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 corn cake
- Calories: 120
- Sugar: 2g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
