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