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
Scale
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
