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Flavorful Corn Cakes Recipe Easy Spicy Jalapeño Corn Fritters

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These flavorful corn cakes are quick and easy to make, combining sweet corn kernels with spicy jalapeños and melty cheddar cheese for a crispy, satisfying snack or side dish.

Ingredients

Scale
  • 1 ½ cups (225 grams) corn kernels, fresh or frozen
  • ¾ cup (95 grams) all-purpose flour (can substitute gluten-free flour)
  • 1 teaspoon baking powder
  • 2 large eggs, room temperature
  • ½ cup (120 ml) milk, whole or 2% (can use dairy-free milk like almond or oat)
  • 2 medium jalapeños, finely diced (seeds removed for less heat)
  • 2 green onions, thinly sliced
  • ½ cup (60 grams) sharp cheddar cheese, shredded
  • Salt and black pepper, to taste
  • 2 tablespoons unsalted butter or neutral oil, for frying

Instructions

  1. Prep the Ingredients (5 minutes): Finely dice the jalapeños (remove seeds for less heat), thinly slice green onions, and shred your cheddar cheese. If using fresh corn, cut kernels off the cob.
  2. Pulse Some Corn (Optional, 2 minutes): In a food processor or blender, pulse about half of the corn kernels just until broken down but not pureed. This step adds creaminess inside the cakes. If no processor, lightly mash with a fork.
  3. Mix Dry Ingredients (2 minutes): In a large bowl, whisk together the flour, baking powder, salt, and pepper.
  4. Combine Wet Ingredients (3 minutes): In another bowl, beat the eggs and milk until smooth.
  5. Make the Batter (5 minutes): Pour the wet mixture into the dry ingredients and stir gently until just combined. Fold in the whole corn kernels, pulsed corn, diced jalapeños, green onions, and shredded cheddar.
  6. Heat the Pan (3 minutes): Place your skillet over medium heat and add butter or oil. Let it melt and heat until shimmering but not smoking.
  7. Cook the Corn Cakes (10-12 minutes): Scoop roughly ¼ cup (60 ml) of batter per cake into the pan, flatten slightly with the back of the spoon. Cook for 3-4 minutes per side until golden brown and crisp. Don’t overcrowd the pan; cook in batches if needed.
  8. Drain & Serve: Transfer cooked cakes to a plate lined with paper towels to absorb excess oil. Serve warm.

Notes

Do not overmix the batter to avoid dense cakes. Use medium heat to get crispy edges without burning. Let the batter rest 5-10 minutes before cooking for better texture. Cook in small batches to keep the pan hot and cakes crispy. If cakes stick, add a little extra oil or butter. Can bake at 400°F (200°C) for 15-20 minutes, flipping halfway through, for a less crispy but still tasty version.

Nutrition

Keywords: corn cakes, jalapeño corn fritters, spicy corn cakes, quick snack, easy side dish, cheddar corn cakes, gluten-free option, vegetarian

Find it online: https://chloeplate.com/flavorful-corn-cakes-recipe-easy-spicy-jalape-n-o-corn-fritters/