Mexican Corn Cakes with Jalapeño & Lime

These Mexican Corn Cakes with Jalapeño & Lime offer a spicy and zesty twist on traditional corn cakes, making them an ideal appetizer or side dish. The combination of fresh corn, jalapeños, and lime zest provides a burst of flavor in every bite. These corn cakes are not only delicious but also easy to prepare, making them perfect for any occasion. Serve them with your favorite toppings or enjoy them as is for a delightful treat that’s sure to impress.

Ingredients

For the Corn Cakes:

  • 2 cups corn kernels – Fresh or frozen, providing sweetness and texture.
  • 1 jalapeño, seeded and diced – Adds a spicy kick to the cakes.
  • 1/4 cup fresh cilantro, chopped – Adds freshness and a touch of herbaceous flavor.
  • 1/2 cup all-purpose flour – Provides structure to the cakes.
  • 1/2 cup cornmeal – Adds a subtle crunch and enhances the corn flavor.
  • 1 teaspoon baking powder – Helps the cakes rise, making them light and fluffy.
  • 1/2 teaspoon salt – Balances the flavors.
  • 1/4 teaspoon black pepper – Adds a hint of spice.
  • 1/4 cup milk – Adds moisture and helps bind the ingredients together.
  • 1 egg – Provides structure and helps bind the ingredients.
  • 1 tablespoon lime juice – Adds a tangy flavor that complements the sweetness of the corn.
  • Zest of 1 lime – Adds a fresh citrusy note.
  • 2 tablespoons vegetable oil, for frying – Ensures the cakes are crispy and golden brown.

Preparing the Ingredients

Corn, Jalapeño, and Cilantro Preparation

Start by prepping the main ingredients. If using fresh corn, carefully cut the kernels off the cob. If using frozen corn, make sure to thaw and drain it before mixing. Dice the jalapeño finely after removing the seeds to control the heat level. Chop the fresh cilantro, which will add a burst of freshness to the dish. Combining these ingredients in a large bowl creates the base for your corn cakes, ensuring every bite is packed with flavor.

Dry Ingredients

In a separate bowl, mix the all-purpose flour, cornmeal, baking powder, salt, and black pepper. This dry mixture will provide structure to the corn cakes, with the cornmeal adding a delightful texture. The baking powder will ensure the cakes are light and fluffy, while the salt and pepper balance the overall flavor. Mixing these dry ingredients separately helps distribute them evenly throughout the batter when combined with the wet ingredients.

Wet Ingredients

In another bowl, whisk together the milk, egg, lime juice, and lime zest. The milk and egg provide moisture and help bind the ingredients, while the lime juice and zest add a refreshing tangy flavor that cuts through the richness of the corn cakes. Whisking these ingredients thoroughly ensures a smooth mixture that will incorporate well with the corn and dry ingredients.

Mixing the Batter

Combining the Ingredients

Once the dry and wet ingredients are prepared, it’s time to bring everything together. Pour the wet mixture into the bowl with the corn, jalapeño, and cilantro. Stir gently to combine, ensuring that all the ingredients are evenly distributed. The batter should be thick but not too dry; it should hold together when dropped into the skillet. If the batter seems too thick, you can add a little more milk, a tablespoon at a time, until the desired consistency is reached.

Resting the Batter

Allowing the batter to rest for a few minutes before frying helps the flavors meld and the baking powder to activate. This step isn’t mandatory but can result in fluffier, more flavorful corn cakes. While the batter rests, you can prepare your skillet and oil for frying.

Cooking the Corn Cakes

Heating the Skillet

Heat a large skillet over medium heat and add the vegetable oil. The oil should be hot enough to sizzle when the batter is added, but not so hot that the cakes burn before cooking through. A medium heat setting is ideal, allowing the cakes to develop a golden crust while cooking evenly inside.

Frying the Corn Cakes

Using a spoon or small ladle, drop spoonfuls of the batter into the hot skillet, flattening each slightly with the back of the spoon to form a round cake. Cook the cakes for 3-4 minutes on each side, or until golden brown and crispy. The cakes should be cooked through, with a firm but tender texture. Avoid overcrowding the skillet; cook the cakes in batches if necessary to ensure even cooking.

Draining the Cakes

Once the corn cakes are golden brown on both sides, remove them from the skillet and place them on a paper towel-lined plate to drain any excess oil. This step helps keep the cakes crispy and prevents them from becoming greasy. If you’re cooking in batches, you can keep the finished cakes warm in a low oven while you finish frying the rest.

Serving Suggestions

Garnishing and Serving

Serve the corn cakes warm, garnished with additional chopped cilantro and lime wedges for squeezing over the top. The fresh cilantro adds a burst of color and flavor, while the lime juice enhances the tangy notes in the cakes. These corn cakes are versatile and can be served as an appetizer, a side dish, or even a light main course.

Accompaniments

These Mexican Corn Cakes pair beautifully with a variety of accompaniments. Serve them alongside a fresh salad for a light meal, or with a dollop of sour cream or guacamole for added richness. They also make a great side dish for grilled meats or fish, adding a touch of spice and sweetness to the meal. If you’re looking for a bit more heat, try serving them with a spicy salsa or hot sauce.

Conservation and Storage

Storing Leftovers

If you have leftovers, let the corn cakes cool completely before storing them in an airtight container. They can be refrigerated for up to 3 days. To reheat, simply place them in a skillet over medium heat for a few minutes on each side, or warm them in a 350°F (175°C) oven until heated through. Reheating in the skillet helps maintain their crispiness.

Freezing Tips

These corn cakes can also be frozen for longer storage. Place the cooled cakes in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. They can be reheated directly from frozen in a skillet or oven, making them a convenient option for quick meals.

Conclusion

Mexican Corn Cakes with Jalapeño & Lime are a delightful twist on traditional corn cakes, offering a perfect balance of sweetness, spice, and tanginess. Whether served as an appetizer, side dish, or light main course, these cakes are sure to be a hit at your table. The combination of fresh corn, jalapeños, and lime zest creates a vibrant and flavorful dish that’s easy to prepare and even easier to enjoy. With simple ingredients and straightforward preparation, this recipe is a must-try for anyone looking to add a little spice to their mealtime routine.

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