Corn Cakes
User Reviews
5
Corn Cakes
Description
This recipe combines dry ingredients including all-purpose flour and baking powder with wet seltzer water to create a light batter. Fresh corn kernels, crumbled queso fresco, finely diced jalapeño, and sliced chives are folded into the batter, providing bursts of sweetness, creaminess, subtle heat, and mild onion flavor.
Individual cakes are fried in butter until golden and crisp on the outside while remaining tender inside. The final touch of honey drizzled over the warm cakes introduces a contrasting sweetness balanced by a sprinkle of flaky sea salt and additional queso fresco and chives for extra flavor and texture.
Corn Cakes are well-suited to be served warm as an appetizer, snack, or accompaniment to meals. The recipe makes about a dozen, ideal for sharing or storing.
The recipe notes include instructions for make-ahead storage in the refrigerator for up to three days and freezing techniques to preserve cooked cakes up to three months. The cakes can be reheated in the oven to restore crispness. Substitutions such as gluten-free or chickpea flour can be used to accommodate dietary needs. Frozen or canned corn can replace fresh with appropriate preparation.
Ingredients
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- ¾ teaspoon salt
- ¼ teaspoon black pepper cracked
- ⅔ cup seltzer water
- corn kernels from 2 cobs, about 1 1/3 cups
- ½ cup queso fresco crumbled; plus more for garnish
- 1 jalapeño seeded and finely diced
- 1 tablespoon chives thinly sliced, divided
- 4 tablespoons butter salted, divided
- honey for drizzling
Instructions
- In a mixing bowl whisk together flour, baking powder, salt, cracked black pepper. Pour seltzer water into the mixture and continue to whisk together. Fold in corn, queso fresco, jalapeno, and chives until thoroughly combined.
- Place a cast iron skillet (or pan) over medium heat and melt 1 tablespoon butter.
- Pour ¼ cup sized scoops into the hot skillet, a few at a time, and fry on each side for about 4 minutes or until golden brown and crisp. Remove from heat and lightly season with salt and pepper.
- Repeat with more butter and batter until all the cakes have been made.
- Transfer cakes to a platter and drizzle with honey and finish with a sprinkle of sea salt flakes, crumbled queso fresco and chives.
Notes
- Make and store cooked corn cakes refrigerated up to 3 days; reheat in oven until warm and crisp.
- Freeze cooled cooked cakes individually on a tray, then store in sealed bags for up to 3 months.
- Reheat frozen cakes in oven, flipping midway, to restore crisp texture before serving.
- Substitute all-purpose flour with gluten-free or chickpea flour (1:1) for gluten-free versions.
- Use fresh corn for best flavor; thaw and drain frozen or canned corn before adding to the batter.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 130 kcal
% Daily Value*
| Calories | 130kcal | 7% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 14mg | 5% |
| Sodium | 273mg | 11% |
| Potassium | 25mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 181IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 62mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
