If you’re craving a zesty, fresh, and totally irresistible treat, let me introduce you to Mexican Corn Cakes with Jalapeño & Lime. Imagine the sweet crunch of corn kernels, the subtle heat from jalapeño, and a zingy finish courtesy of lime—the kind of comforting but vibrant appetizer that draws everyone to the kitchen. Whether you’re planning a party, a cozy brunch, or just want to spice up a dinner, these Mexican Corn Cakes with Jalapeño & Lime are going to steal the show (and possibly your heart!).
Ingredients You’ll Need
The beauty of Mexican Corn Cakes with Jalapeño & Lime is their simplicity—every ingredient shines and adds something special. Each of these easy-to-find ingredients plays a unique role, creating that irresistible blend of flavors and texture that makes this dish so memorable.
- Cornmeal: The foundation—gives structure and a gorgeous golden color to each bite.
- All-purpose flour: Adds tenderness so the cakes stay light and pillowy rather than dense.
- Baking powder: Ensures these cakes puff up just right for that perfect fluffiness.
- Baking soda: Works alongside the buttermilk for a slight lift and soft crumb.
- Salt: A tiny but mighty flavor booster—don’t skip it!
- Sugar: Just a touch to balance the heat and accentuate the corn’s sweetness.
- Buttermilk: Lends tanginess and moisture, keeping everything tender and flavorful.
- Large eggs: Eggs bind everything together for the perfect, cohesive bite.
- Unsalted butter, melted: Adds richness and that classic melt-in-your-mouth factor.
- Fresh or frozen corn kernels: Sweet pops of corn throughout make every forkful exciting—use fresh in summer, frozen in a pinch.
- Jalapeño, finely chopped: This is where the Mexican Corn Cakes with Jalapeño & Lime get their signature kick!
- Fresh cilantro, chopped: Delivers freshness and a little herbal green pop.
- Zest of one lime: Lifts everything with bright, citrusy aroma—don’t skip the zest!
- Lime juice: For even more brightness and a tangy finish.
- Vegetable oil: Keeps the cakes perfectly golden and prevents sticking when frying.
How to Make Mexican Corn Cakes with Jalapeño & Lime
Step 1: Mix the Dry Ingredients
Start by grabbing a large mixing bowl and whisking together the cornmeal, all-purpose flour, baking powder, baking soda, salt, and sugar. This helps distribute everything evenly and ensures your Mexican Corn Cakes with Jalapeño & Lime have the ideal texture—fluffy, yet hearty.
Step 2: Blend the Wet Ingredients
In a separate bowl, combine the buttermilk, eggs, and melted butter. Whisk until smooth and well-blended. This mixture delivers all the moisture and richness that makes each corn cake tender and satisfying.
Step 3: Combine and Fold in the Flavor
Pour your wet ingredients into the dry ingredients and gently mix until just combined; a few lumps are okay! Now, the best part: fold in the corn kernels, jalapeño, fresh cilantro, lime zest, and lime juice. Each of these ingredients is essential for the punchy flavor in Mexican Corn Cakes with Jalapeño & Lime, so don’t skimp.
Step 4: Cook to Golden Perfection
Heat a non-stick skillet or griddle over medium heat with a little vegetable oil. Scoop roughly 1/4 cup of batter for each cake onto the skillet, gently flattening them with the back of your spoon. Let them sizzle for 2 to 3 minutes per side until beautifully golden brown and cooked through. Work in batches and transfer each cake to a paper towel-lined plate to keep warm.
Step 5: Serve While Hot and Enjoy
Serve these corn cakes immediately while they’re still warm and crisp on the edges. Top with your favorite garnishes—avocado, sour cream, or extra lime wedges, anything goes. With the bright flavors and just a hint of heat, your Mexican Corn Cakes with Jalapeño & Lime will disappear fast!
How to Serve Mexican Corn Cakes with Jalapeño & Lime
Garnishes
Let your guests (or yourself) have a little fun by offering a spread of simple garnishes: tangy sour cream, a sprinkle of cotija cheese, creamy slices of avocado, fresh cilantro, or lime wedges really bring these Mexican Corn Cakes with Jalapeño & Lime to life. Even a quick salsa or some sliced radish adds color and crunch.
Side Dishes
Pair these corn cakes with a fresh green salad, black beans, or a tangy slaw for a well-rounded meal. If you want to keep things on the lighter side, a crisp cucumber salad or simple tomato-avocado combo works beautifully, letting the flavors of the Mexican Corn Cakes with Jalapeño & Lime really pop.
Creative Ways to Present
For a fun twist, stack the corn cakes on a platter with layers of avocado, dollops of yogurt or crema, and finish with extra herbs. Or, try topping each cake with shredded chicken or roasted vegetables for a heartier appetizer—your Mexican Corn Cakes with Jalapeño & Lime can dress up or down with ease!
Make Ahead and Storage
Storing Leftovers
If you find yourself with a few leftover Mexican Corn Cakes with Jalapeño & Lime (a rare situation!), let them cool completely before wrapping them loosely in foil or storing in an airtight container. They’ll keep in the fridge for up to three days, ready to grab for a quick snack or easy lunch.
Freezing
For longer storage, freeze your corn cakes by arranging them in a single layer on a baking sheet until firm, then stacking in a freezer bag with parchment between each cake. They can hang out in the freezer for up to two months, so you always have a tasty bite on hand.
Reheating
When you’re ready to reheat, simply warm the corn cakes in a toaster oven or skillet over medium heat to crisp up the edges again. Microwaving works in a pinch, but a quick toast is what truly revives the outside of your Mexican Corn Cakes with Jalapeño & Lime.
FAQs
Can I make Mexican Corn Cakes with Jalapeño & Lime gluten-free?
Absolutely! Swap out the all-purpose flour for your favorite gluten-free blend. The cornmeal naturally doesn’t contain gluten, so just be sure your baking powder is gluten-free as well.
What’s the best way to adjust the spice level?
If you want a little less heat, remove all the seeds from the jalapeño, or use only half. Craving more kick? Add another jalapeño or try a pinch of chili flakes in the batter for bolder Mexican Corn Cakes with Jalapeño & Lime.
Can I use canned corn instead of fresh or frozen?
Yes, canned corn works if you drain and dry it well—just be ready for a slightly softer texture. The key is making sure the corn kernels aren’t too wet when you add them to the batter.
What if I don’t have buttermilk?
No worries! You can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to a cup of milk. Let it sit for a few minutes to thicken, and you’re ready for classic-tasting Mexican Corn Cakes with Jalapeño & Lime.
Are these corn cakes good as leftovers?
They reheat like a dream and can be just as delicious the next day. A quick crisp-up in a toaster oven will make your leftover Mexican Corn Cakes with Jalapeño & Lime taste freshly made.
Final Thoughts
Once you’ve tried these Mexican Corn Cakes with Jalapeño & Lime, you’ll find endless reasons to make them again and again. They’re quick, customizable, and utterly delicious—guaranteed to perk up any meal or gathering. Give this recipe a try and watch everyone devour them!
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 a savory delight, perfect for a flavorful appetizer or snack. Packed with corn, jalapeño, cilantro, and zesty lime, they are easy to make and bursting with Mexican-inspired taste.
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)
Add-ins:
- 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
For Cooking:
- Vegetable oil
Instructions
- Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar.
- Wet Ingredients: In a separate bowl, combine the buttermilk, eggs, and melted butter. Add the wet ingredients to the dry and stir until just combined.
- Add-ins: Fold in the corn kernels, chopped jalapeño, cilantro, lime zest, and lime juice.
- Cooking: Heat a non-stick skillet or griddle over medium heat with a small amount of oil. Scoop about 1/4 cup of batter per cake onto the skillet and gently flatten. Cook for 2–3 minutes per side until golden brown and cooked through. Transfer to a paper towel-lined plate and keep warm. Repeat with remaining batter.
- Serve warm with sour cream, avocado, or extra lime wedges if desired.
Notes
- For extra flavor, sprinkle a pinch of cotija cheese on top or mix some 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
