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–+ servings
Corn Cakes

Irresistibly Cheesy Corn Cakes with Sweet Honey Drizzle

Delight in these Corn Cakes, combining sweet corn and jalapeño for a flavorful appetizer.
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Prep Time 15 minutes
Cook Time 24 minutes
Total Time 39 minutes
Servings: 4 cakes
Course: Appetizers
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup All Purpose Flour Can be replaced with gluten-free flour.
  • 2 teaspoons Baking Powder
  • 0.5 teaspoon Salt
  • 0.5 teaspoon Cracked Black Pepper
  • 0.75 cup Seltzer Water
For the Main Ingredients
  • 1 cup Corn Kernels (from 2 cobs) Fresh corn is best.
  • 0.5 cup Queso Fresco Use crumbled for topping.
  • 1 piece Jalapeño Adjust for spice tolerance.
  • 0.25 cup Chives Use fresh for best results.
  • 1 tablespoon Salted Butter Use for frying.
For the Sweet Finish
  • 2 tablespoons Honey For drizzling on top.

Equipment

  • Large mixing bowl
  • cast iron skillet

Method
 

Step-by-Step Instructions for Cheesy Jalapeño Corn Cakes
  1. Prepare the Dry Ingredients: In a large mixing bowl, combine flour, baking powder, salt, and cracked black pepper. Whisk until well blended.
  2. Mix the Batter: Gradually pour in seltzer water while stirring the dry mixture until smooth and lump-free.
  3. Add the Fresh Ingredients: Gently fold in corn kernels, crumbled queso fresco, chopped jalapeño, and chives.
  4. Heat the Skillet: Preheat a cast iron skillet over medium heat. Add butter until melted and bubbling.
  5. Fry the Corn Cakes: Scoop batter into the skillet, frying for about 4 minutes on each side until golden brown.
  6. Serve and Garnish: Transfer cooked cakes to a platter, sprinkle with salt, drizzle with honey, and top with extra queso fresco and chives.

Nutrition

Serving: 1cakeCalories: 180kcalCarbohydrates: 22gProtein: 5gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 21mgSodium: 390mgPotassium: 150mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 3mgCalcium: 120mgIron: 1mg

Notes

Opt for fresh corn for the best flavor. Consider storing the uncooked batter in the fridge for up to 2 hours before frying.

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