Before diving into the vibrant world of cheesy buttery jalapeno corn cakes, let’s set the scene with what to enjoy alongside this tasty treat. The rich flavor of these corn cakes pairs wonderfully with a variety of sides and accompaniments.
1. Fresh Garden Salad: The crispness of a fresh garden salad balances the richness of the corn cakes beautifully. Mix greens with cherry tomatoes, cucumbers, and a light vinaigrette for a refreshing contrast.
2. Spicy Salsa or Guacamole: A side of spicy salsa or creamy guacamole can elevate your meal. The cool and creamy notes manage the heat from the jalapeño perfectly.
3. Grilled Shrimp or Chicken: Protein options like grilled shrimp or chicken add substance to your meal. The smoky flavors from the grill will complement the sweetness of corn.
4. Cilantro-Lime Rice: A side of cilantro-lime rice with a zesty kick goes hand in hand with corn cakes. It adds a lovely burst of flavor without stealing the show.
Ready to learn about these savory delights?
I am thrilled to share with you my favorite recipe: cheesy buttery jalapeno corn cakes. These little gems hit all the right notes—crunchy, cheesy, and with a hint of spice. Picture hosting a casual gathering with friends. Someone suggests snacks. What do you whip out? These corn cakes. Trust me, they’ll be the star of the show.
My culinary journey began in my grandmother’s kitchen, where I learned the true value of fresh ingredients. The flavors of her cooking still inspire me today. My quest for creating memorable meals continues, and some of my best recipes come from simple, flavorful combinations—just like this one.
So, what exactly are cheesy buttery jalapeno corn cakes? They are golden, crispy delights made from sweet corn, cheese, and fresh jalapeño peppers. Let’s dig deeper.
What Are Cheesy Buttery Jalapeno Corn Cakes?
These tasty cakes are made from fresh corn kernels, enriched with cheese and jalapeños to provide a satisfying crunch and a slight kick. When cooked, they develop a golden-brown exterior, while remaining soft, buttery, and cheesy on the inside.
Think of them as a fusion between cornbread and a savory pancake. You can serve them warm as a side dish or enjoy them as a snack. They are fantastic with a dollop of sour cream or a sprinkling of fresh herbs.
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- Animal Style Fries In-N-Out
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- Panko Crusted Lamb Chops Recipe
Why This Recipe Works?
Here’s why cheesy buttery jalapeno corn cakes are a must-try. Each point illustrates the magic behind the recipe.
1. Flavor Balance: The combination of sweet corn, sharp cheddar, and spicy jalapeños creates a delightful balance. You get sweetness from the corn, salty creaminess from the cheese, and that unmistakable kick from the jalapeño.
2. Versatile Ingredients: This recipe utilizes ingredients commonly found in many pantries. Fresh corn, cheese, and jalapeños can be swapped with whatever you have on hand, making flexibility a key strength.
3. Easy Preparation: The straightforward steps involved in making these corn cakes means you don’t need to be a chef to impress your guests. It’s simple, fun, and requires minimal culinary experience.
4. Crowd-Pleasing Dish: Whether you’re serving them for brunch, lunch, or as a snack, cheesy buttery jalapeno corn cakes spark joy for everyone. They’re perfect for gatherings where everyone loves a tasty appetizer.
Ingredients You’ll Need
To make these flavorful treats, gather the following ingredients:
2 large eggs, lightly beaten
3/4 cup plain all-purpose flour
1/4 cup cold water
1/2 teaspoon sea salt
1/2 teaspoon garlic, finely minced
1/2 teaspoon crushed red chili flakes
3 ears of corn, kernels removed (about 2 1/2 cups)
1 small jalapeño, deseeded and finely chopped
1/2 cup sharp cheddar cheese, shredded
3 green onions, white and green parts thinly sliced
1/4 cup fresh flat-leaf parsley, chopped
For Frying:
3 tablespoons neutral vegetable oil (canola or sunflower)
Garnish:
Fresh chopped herbs (cilantro or parsley)
Sour cream
Fresh peaches and blueberries
1 teaspoon lime zest
How to Make These?
Grab your apron and let’s get cooking! Follow these steps for perfect cheesy buttery jalapeno corn cakes.
Step 1: Prep the Ingredients
Start with fresh corn. Remove the kernels from the ears. It’s easy. Just take a sharp knife and run it down the side. Collect about 2 1/2 cups of corn kernels.
Step 2: Mix the Batter
In a large bowl, beat the eggs. Add in the cold water and mix until combined. Gradually fold in the flour, salt, garlic, and red chili flakes. Stir until the mixture is smooth.
Step 3: Add the Good Stuff
Now for the exciting part! Fold in the corn kernels, chopped jalapeño, cheddar cheese, green onions, and parsley. This is where the color and flavor come alive. Stir well to combine everything.
Step 4: Heat the Pan
In a skillet, heat the vegetable oil over medium heat. You want just enough oil to cover the bottom. Wait until it’s hot but not smoking.
Step 5: Cook the Cakes
Scoop about 1/4 cup of the mixture onto the skillet for each cake. Flatten them slightly with the back of a spatula. Cook for 3–4 minutes or until golden brown. Flip and repeat on the other side.
Step 6: Serve Warm
Once cooked, transfer the corn cakes to a plate and keep them warm. Top with fresh herbs, a dollop of sour cream, some peaches, blueberries, and lime zest for that extra zing!
Tips
Here are some handy tips to help you master these corn cakes:
Use Fresh Corn: Fresh corn gives the best flavor. If it’s off-season, frozen corn works too. Just ensure to thaw it before using.
Adjust the Spice Level: If you prefer less heat, remove the seeds from the jalapeño completely.
Don’t Rush the Cooking: Take your time frying the cakes. Cooking them on medium heat allows them to develop a nice crust.
Keep Them Warm: If you’re making a big batch, keep the cooked corn cakes in a warm oven until ready to serve.
Experiment with Cheese: While sharp cheddar offers great flavor, feel free to experiment with pepper jack or even crumbled feta for a different twist.
Nutrition Information
Per serving (1 corn cake), here’s a rough breakdown of the nutrition:
Calories: 150
Protein: 5g
Carbohydrates: 18g
Fat: 6g
Fiber: 2g
These cakes are not only packed with flavor but also provide a decent amount of protein and fiber.
How to Store The Leftovers?
If you’re lucky enough to have leftovers, here’s how to store them:
Refrigerate: Place cooled corn cakes in an airtight container. They will keep in the fridge for 3–4 days.
Freeze: For longer storage, freeze them in a single layer, then transfer to a freezer bag. They will last about 2–3 months.
When reheating, a quick pan fry will restore the crunch.
What Are Some Recommended Side Dishes for Cheesy Buttery Jalapeno Corn Cakes?
Pairing these corn cakes with the right sides can elevate your meal experience. Here are some delicious options:
1. Black Bean Salad: A zesty black bean salad with corn, bell peppers, cilantro, and lime complements the corn cakes splendidly.
2. Coleslaw: A crunchy coleslaw is refreshing. It adds a perfect contrast to the warm, cheesy cakes. Try adding some sliced jalapeños for an extra kick.
3. Roasted Vegetables: Seasoned and roasted vegetables bring out natural sweetness. Think bell peppers, zucchini, or asparagus.
4. Tomato Salsa: Fresh tomato salsa bursting with ripe tomatoes, garlic, onions, and lime juice equals a fresh accompaniment, cutting through rich flavors.
Substitute Options for the Ingredients
If you’re missing any ingredients, don’t stress. Here are some substitutes:
1. Eggs: If you’re looking for an egg-free solution, flaxseed meal mixed with water (1 tablespoon flaxseed meal + 3 tablespoons water) can act as a binding agent.
2. All-Purpose Flour: For gluten-free options, almond flour or oat flour can work as an alternative, though with slightly different textures.
3. Cheddar Cheese: If sharp cheddar isn’t available, try mozzarella or even a dairy-free cheese option to keep it vegan.
4. Jalapeños: If jalapeños are unavailable, diced bell peppers or even diced green chiles can substitute for flavor without too much heat.
Cheesy Buttery Jalapeno Corn Cakes
Equipment
- Skillet
- Bowl
Ingredients
- 2 large eggs lightly beaten
- 3/4 cup plain all-purpose flour
- 1/4 cup cold water
- 1/2 teaspoon sea salt
- 1/2 teaspoon garlic finely minced
- 1/2 teaspoon crushed red chili flakes
- 3 ears of corn kernels removed (about 2 1/2 cups)
- 1 small jalapeño deseeded and finely chopped
- 1/2 cup sharp cheddar cheese shredded
- 3 green onions white and green parts thinly sliced
- 1/4 cup fresh flat-leaf parsley chopped
For Frying:
- 3 tablespoons neutral vegetable oil canola or sunflower
Garnish:
- Fresh chopped herbs cilantro or parsley
- Sour cream
- Fresh peaches and blueberries
- 1 teaspoon lime zest
Instructions
Step 1: Prep the Ingredients
- Start with fresh corn. Remove the kernels from the ears. It’s easy. Just take a sharp knife and run it down the side. Collect about 2 1/2 cups of corn kernels.
Step 2: Mix the Batter
- In a large bowl, beat the eggs. Add in the cold water and mix until combined. Gradually fold in the flour, salt, garlic, and red chili flakes. Stir until the mixture is smooth.
Step 3: Add the Good Stuff
- Now for the exciting part! Fold in the corn kernels, chopped jalapeño, cheddar cheese, green onions, and parsley. This is where the color and flavor come alive. Stir well to combine everything.
Step 4: Heat the Pan
- In a skillet, heat the vegetable oil over medium heat. You want just enough oil to cover the bottom. Wait until it’s hot but not smoking.
Step 5: Cook the Cakes
- Scoop about 1/4 cup of the mixture onto the skillet for each cake. Flatten them slightly with the back of a spatula. Cook for 3–4 minutes or until golden brown. Flip and repeat on the other side.
Step 6: Serve Warm
- Once cooked, transfer the corn cakes to a plate and keep them warm. Top with fresh herbs, a dollop of sour cream, some peaches, blueberries, and lime zest for that extra zing!
Notes
- Use Fresh Corn: Fresh corn gives the best flavor. If it’s off-season, frozen corn works too. Just ensure to thaw it before using.
- Adjust the Spice Level: If you prefer less heat, remove the seeds from the jalapeño completely.
- Don’t Rush the Cooking: Take your time frying the cakes. Cooking them on medium heat allows them to develop a nice crust.
- Keep Them Warm: If you’re making a big batch, keep the cooked corn cakes in a warm oven until ready to serve.
- Experiment with Cheese: While sharp cheddar offers great flavor, feel free to experiment with pepper jack or even crumbled feta for a different twist.
Nutrition
Frequently Asked Questions
1. Can I make these corn cakes ahead of time?
Absolutely! Prepare the batter and refrigerate it for up to 24 hours. Cook them when you’re ready to serve.
2. Are these corn cakes suitable for freezing?
Yes! They freeze well. Just make sure to cool them completely first, wrap them tightly, and store them in freezer bags.
3. Can I bake these instead of frying?
You can, but baking will yield a different texture. Preheat the oven to 400°F. Shape the cakes and place them on a greased baking sheet, then bake for about 20 minutes, flipping halfway.
4. How can I make these corn cakes healthier?
Consider reducing the cheese or increasing the vegetable content. You can also use whole wheat flour for added fiber.
5. What’s the best way to reheat leftovers?
For the best texture, reheat in a skillet over medium heat until warmed through. You could also use an air fryer for a crispy finish.
Conclusion
Cheesy buttery jalapeno corn cakes are not just another recipe; they are an experience filled with taste, texture, and warmth. They remind us of sunny days, laughter, and gatherings. Whether served at a barbecue, family dinner, or on a cozy night in, they never disappoint. Grab your ingredients, start cooking, and dazzle your friends and family. Happy cooking!