These Mexican Corn Cakes are a deliciously crispy and savory treat, packed with sweet corn, fresh cilantro, and a spicy kick of diced jalapeños. Served with a tangy lime crema, they make for the perfect appetizer, snack, or side dish. The flavors are bright and bold, with a blend of textures that include a soft, fluffy interior and a golden, crunchy crust. Easy to make and incredibly satisfying, these corn cakes bring a taste of Mexico to your table with every bite!
Mexican Corn Cakes with Jalapeño & Lime
Ingredients
- 1 cup cornmeal masa harina or fine cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon smoked paprika optional
- 1 large egg
- 1/2 cup buttermilk or regular milk with 1 teaspoon of lemon juice
- 1/4 cup sour cream
- 1 tablespoon fresh lime juice
- 2 tablespoons melted butter
- 1 cup fresh corn kernels about 2 ears of corn or frozen (thawed and drained)
- 1 jalapeño pepper finely chopped (seeds removed for less heat)
- 1/4 cup chopped fresh cilantro optional
- 2 green onions finely chopped
- Vegetable oil or butter for frying
- Lime wedges for serving
- Sour cream or Mexican crema for serving
Instructions
Prepare the Batter:
- In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, ground cumin, and smoked paprika (if using).
- In a separate bowl, whisk together the egg, buttermilk, sour cream, lime juice, and melted butter until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in the fresh corn kernels, chopped jalapeño, cilantro (if using), and green onions. The batter will be thick.
Cook the Corn Cakes:
- Heat a large skillet or griddle over medium heat and add a little vegetable oil or butter to coat the surface.
- For each corn cake, scoop about 1/4 cup of batter onto the skillet, spreading it slightly to form a small, even cake.
- Cook for 2-3 minutes on each side, or until the edges are golden brown and the cakes are cooked through. You may need to adjust the heat to prevent burning.
Serve:
- Transfer the cooked corn cakes to a plate and keep them warm while you cook the remaining batter.
- Serve the corn cakes hot, topped with a dollop of sour cream or Mexican crema, and garnish with lime wedges for an extra burst of flavor.
- Enjoy your Mexican Corn Cakes with Jalapeño & Lime—they're sure to be a hit with their bright, zesty flavors!
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