Description
These Mexican Corn Cakes with Jalapeño & Lime are savory, flavorful, and perfect for a side dish or snack. Packed with corn kernels, spicy jalapeño, and zesty lime, these skillet cakes are a delicious twist on traditional cornbread.
Ingredients
Dry Ingredients:
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 jalapeño, seeded and finely chopped
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- 2 tablespoons chopped fresh cilantro
- Oil for frying
Instructions
- Dry Ingredients: In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
- Wet Ingredients: In another bowl, whisk buttermilk, egg, and melted butter until smooth. Add to dry ingredients and stir just until combined.
- Fold in corn, jalapeño, lime juice, lime zest, and cilantro.
- Heat oil in a skillet, scoop batter onto the skillet, flatten gently, and cook for 2–3 minutes per side until golden brown.
- Transfer to a paper towel–lined plate and repeat with remaining batter.
- Serve warm with sour cream, salsa, or avocado.
Notes
- Adjust jalapeño for desired heat level.
- Add crumbled queso fresco on top for extra flavor.
- Corn cakes can be kept warm in a 200°F oven until ready to serve.
