Description
These Mexican Corn Cakes with Jalapeño & Lime are a flavorful and easy-to-make dish perfect for appetizers or as a side. Packed with corn, jalapeño, and zesty lime, these savory pancakes are sure to impress your taste buds.
Ingredients
Scale
Dry Ingredients:
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
Wet Ingredients:
- 1/2 cup milk
- 1/4 cup sour cream
- 1 egg
- 2 tablespoons melted butter
Additional Ingredients:
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 jalapeño, seeded and finely chopped
- 1/4 cup chopped green onions
- Zest of 1 lime
- 1 tablespoon lime juice
- 2 tablespoons chopped cilantro
- Oil or butter for frying
Instructions
- Dry Ingredients: In a large bowl, whisk together cornmeal, flour, baking powder, salt, and cumin.
- Wet Ingredients: In a separate bowl, whisk milk, sour cream, egg, and melted butter until smooth. Add to dry ingredients and stir until just combined.
- Add-Ins: Fold in corn, jalapeño, green onions, lime zest, lime juice, and cilantro. Let batter rest for 5–10 minutes.
- Cooking: Heat skillet over medium heat, grease with oil or butter. Scoop 1/4 cup batter per cake, flatten slightly, and cook 2–3 minutes per side until golden brown.
- Serve: Transfer to paper towel-lined plate. Serve warm with sour cream, lime wedges, or avocado slices.
Notes
- For spicier cakes, leave some seeds in the jalapeño.
- Mini cakes make great appetizers or top with queso fresco for a savory twist.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Side Dish
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 corn cake
- Calories: 130
- Sugar: 1g
- Sodium: 190mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
