These soft and flavorful Mexican Corn Cakes with Jalapeño Lime Crema are the perfect fusion of corn, spice, and zest. Packed with fresh ingredients like corn kernels, jalapeños, and cilantro, these savory corn cakes are complemented by a tangy, creamy topping that brings out their rich flavor. Whether served as an appetizer, side dish, or light meal, this recipe is sure to impress.
Ingredients:
For the Corn Cakes:
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon sugar
1/2 teaspoon chili powder
1/4 teaspoon cumin
1 cup milk
2 large eggs, beaten
2 tablespoons melted butter
1 cup fresh or frozen corn kernels
1 small jalapeño, finely chopped
2 tablespoons chopped cilantro
For the Jalapeño Lime Crema:
1 tablespoon fresh lime juice
1/2 cup sour cream
1 small jalapeño, finely chopped
1 tablespoon chopped cilantro
Salt to taste
Instructions:
Make the Corn Cakes:
In a large bowl, whisk together the flour, baking powder, sugar, salt, chili powder, and cumin. This dry mixture sets the base for the corn cakes’ light and fluffy texture.
Combine Wet Ingredients:
In a separate bowl, whisk the milk, beaten eggs, and melted butter. Slowly stir the wet ingredients into the dry mixture until just combined. Fold in the corn kernels, chopped jalapeño, and cilantro.
Cook the Corn Cakes:
Heat a large skillet over medium heat, lightly oiling the surface. Spoon ¼ cup of the batter per cake into the skillet, cooking for 2-3 minutes on each side until golden brown. Repeat until all the batter is used.
Prepare the Jalapeño Lime Crema:
In a small bowl, mix together the sour cream, lime juice, chopped jalapeño, cilantro, and salt. This tangy crema complements the rich flavor of the corn cakes.
Serve and Enjoy:
Serve the warm corn cakes with a generous dollop of jalapeño lime crema on top for a mouthwatering finish.
Serving Tips:
Toppings: Enhance the flavor by adding avocado slices, salsa, or a sprinkle of cotija cheese alongside the jalapeño lime crema.
Pairings: These corn cakes are perfect as a side dish to grilled chicken, steak, or shrimp. They also work well with Mexican rice, black beans, or a simple green salad.
Appetizer or Main: Serve them as bite-sized appetizers or larger cakes for a main course. For a complete meal, add a side of guacamole or fresh tomato salad.
Spice Customization: Adjust the heat by using more or fewer jalapeños in the batter and crema. For extra zing, serve with hot sauce on the side.
Storage Tips:
Refrigeration: Store any leftover corn cakes in an airtight container in the fridge for up to 3 days. Ensure the cakes have cooled completely before refrigerating to avoid sogginess.
Reheating: To reheat, place the corn cakes in a skillet over medium heat until warmed through, about 2-3 minutes per side. You can also reheat them in the oven at 350°F (175°C) for 5-7 minutes. Avoid microwaving, as it may make them soggy.
Freezing: These corn cakes can be frozen for up to 1 month. Place the cooled cakes on a baking sheet in a single layer, freeze until solid, then transfer them to a freezer-safe bag or container. Thaw them overnight in the fridge before reheating.
Storing Crema: The jalapeño lime crema can be stored in an airtight container in the fridge for up to 3 days. Stir well before serving again.
Related Recipes:
FAQs:
Can I make the corn cakes ahead of time?
Yes! You can make the corn cakes up to a day ahead and store them in the refrigerator. When ready to serve, simply reheat them in a skillet or oven to restore their crispy texture. The jalapeño lime crema can also be made in advance and stored in the fridge for up to 3 days.
Can I use canned or frozen corn instead of fresh?
Absolutely! You can use fresh, canned, or frozen corn for this recipe. If using canned corn, be sure to drain it well. For frozen corn, thaw it before adding it to the batter. Fresh corn will provide the best flavor, but the other options work just as well.
Can I make the corn cakes gluten-free?
Yes, you can make this recipe gluten-free by using a gluten-free all-purpose flour blend in place of the regular flour. Ensure that the baking powder you use is also gluten-free. The texture may vary slightly, but they should still be delicious.
How do I adjust the spice level?
To control the spice level, you can reduce or increase the amount of chopped jalapeño in both the corn cakes and the crema. If you want to make it milder, remove the seeds and ribs from the jalapeño, as this is where most of the heat is. Alternatively, for more heat, you can leave them in or add an extra jalapeño!
Conclusion:
These Mexican Corn Cakes with Jalapeño Lime Crema are an easy and flavorful way to spice up your meal routine. With the perfect balance of corn’s sweetness, jalapeño’s heat, and the zesty lime crema, this dish is sure to be a hit at your next family dinner or gathering
📖 Recipe:
Print
Mexican Corn Cakes with Jalapeño Lime Crema
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
These flavorful Mexican Corn Cakes with Jalapeño Lime Crema are the perfect combination of sweet corn and spicy jalapeño, topped with a tangy lime-infused crema. Perfect as a side dish, appetizer, or even a light meal, these corn cakes are quick, easy to make, and packed with authentic Mexican flavors.
Ingredients
For the Corn Cakes:
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon cumin
1 cup milk
2 large eggs, beaten
2 tablespoons melted butter
1 cup fresh or frozen corn kernels
1 small jalapeño, finely chopped
2 tablespoons chopped cilantro
For the Jalapeño Lime Crema:
1/2 cup sour cream
1 tablespoon fresh lime juice
1 small jalapeño, finely chopped
1 tablespoon chopped cilantro
Salt to taste
Instructions
- In a large bowl, whisk together the flour, baking powder, sugar, salt, chili powder, and cumin.
- In another bowl, whisk the milk, beaten eggs, and melted butter. Slowly add the wet mixture into the dry ingredients and stir until combined. Fold in the corn kernels, chopped jalapeño, and cilantro.
- Heat a skillet over medium heat and lightly oil the surface. Spoon about ¼ cup of batter per cake into the skillet, cooking for 2-3 minutes per side until golden brown. Repeat until all the batter is used.
- For the crema, combine sour cream, lime juice, chopped jalapeño, cilantro, and a pinch of salt in a small bowl. Stir until smooth.
- Serve the warm corn cakes with a dollop of jalapeño lime crema.
Notes
For extra flavor, roast the corn before adding it to the batter.
Adjust the spice level by adding or removing jalapeño seeds, or adding extra chili powder.
The corn cakes can be made ahead and reheated in the skillet or oven.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish, Appetizer, Snack
- Method: Stovetop, Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 4 servings
- Calories: 220 kcal per serving
