Mexican Corn Cakes with Jalapeno & Lime

I've taken a break from designing and stitching a new pattern to make corn cakes for lunch. They're an easier riff on my usual recipe. A Mexican cheese blend is delicious in these 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. You can also change up the some of the recipe ingredients to suit your personal taste. Sometimes I omit the jalapeno and serve them with a generous amount of Texas Pete Hot Sauce. The cakes are a nice breakfast or brunch option too. Have fun and personalize this recipe!

Mexican Corn Cakes with Jalapeno & Lime 

Makes 8-10 Cakes

Some Notes & Tips 

Cook the corn cakes 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 very nice in summer.

Shredded cheddar or monterey jack cheese are good choices in this recipe too. You can increase the cheese to 1 1/2 cups if you're in the mood. 

Some readers have added ground cumin to the batter. You can easily add spices to personalize the recipe. But I love the sweet taste of corn. I keep the cakes simple and serve them with some suggestions below.        

To make your own self rising flour just add 2 teaspoons of baking powder for each 1 cup of flour. Mix well.  

Ingredients

• 16-ounces of frozen corn (about 3 cups). I use one 16-oz bag of Bird's Eye Sweet Corn. Fresh corn is delicious too.

• 4 scallions, very finely diced 

• All or part of one jalapeno pepper, minced

• 1-2 limes

• 2 large eggs

• 1/4 cup milk

• 1 cup shredded Mexican cheese blend 

• 1 cup self rising flour

• Oil for cooking

• Salt to taste

• To Serve: lime wedges, salsa, pico de gallo, sour cream, salted Greek yogurt, sliced tomatoes, sliced avocado, hot sauce   

Instructions

Finely 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 serving suggestions.

Bon Appetit & Blessings!

xx ~ Jilly