I've taken a break from designing and stitching a new pattern to make these corn cakes for lunch. They're an easier riff on my usual recipe. If you've followed me for a while, you know I love veggie cakes and fritters. Do you love them too? They satisfy my cravings for deep fried food. You can view all of them in the Recipe Index.
A Mexican cheese blend is delicious in these corn cakes. Golden-brown, light and fluffy, they're ready in about 20 minutes. Self rising flour helps them puff-up, which is a good thing. Pops of sweet corn, wrapped up in a pillow-soft center, along with some spicy jalapeno is a winning combo. They're crave-worthy and enticing. A squeeze of lime is a fresh finish. The deep-fried-calories and mess are missing... hassle-free cooking at its best.
Mexican Corn Cakes with Jalapeno & Lime
Makes 8-10 Cakes
Cook until lightly golden brown on both sides. It's sort of like making pancakes. Try not to overcook them. I use my large nonstick Scanpan for this recipe.
Instead of frozen corn, fresh is nice in the summertime.
To keep things on the lighter side, I use a cup of reduced fat Mexican cheese blend in this recipe. But cheddar or Monterey Jack are good choices too. You can increase the cheese to 1 1/2 cups if you're in the mood. Some of my readers have added ground cumin to the batter. Others have added a bit of fresh oregano and smoked paprika to the batter. Have fun and customize this recipe.
Some sliced avocado and tomatoes are nice alongside these corn cakes.
- 16-ounces of frozen corn (about 3 cups). I use one 16-oz bag of Bird's Eye Sweet Corn. Fresh corn will work too.
- 4 scallions
- All or part of one jalapeno pepper, minced
- 1-2 limes
- 2 large eggs
- 1/4 cup milk
- 1 cup shredded Mexican cheese blend. I use reduced fat.
- 1 cup self rising flour
- Oil for cooking
- Salt to taste
- To Serve: lime wedges, sour cream, salsa, sliced tomatoes, sliced avocado
Dice the dark green and light green parts of the scallions and put them in a large microwave safe bowl along with the corn and the minced jalapeno pepper. Microwave the mixture for 3-4 minutes, stirring once or twice to promote even cooking. Let the mixture cool slightly and then stir in the milk, cheese, self rising flour, salt and eggs. Mix to combine. Heat a large fry pan on the stove with oil. With a large spoon, drop the batter onto the hot pan. Fry until both sides are golden brown and the centers are cooked. Serve with a good squeeze of lime, extra lime wedges, sour cream and any of the suggestions.
Bon Appetit & Blessings!
xx ~ Jilly
xx ~ Jilly