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Cheesy Buttery Jalapeno Corn Cakes Copycat recipe

Cheesy Buttery Jalapeno Corn Cakes

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.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American
Servings 8
Calories 150 kcal

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

Calories: 150kcalCarbohydrates: 18gProtein: 5gFat: 6gFiber: 2g
Keyword Cheesy Buttery Jalapeno Corn Cakes
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