Mexican Corn Cakes with Jalapeño (Printable Version)
# What You’ll Need:
→ Corn Cakes
01 -
3 cups frozen sweet corn or fresh corn kernels
02 -
4 scallions, finely diced
03 -
1 jalapeño pepper, minced
04 -
2 large eggs, beaten
05 -
¼ cup milk
06 -
1 cup shredded Mexican cheese blend
07 -
1 cup self-rising flour
08 -
Oil for cooking
09 -
Salt, to taste
10 -
Lime wedges, for serving
# Steps to Follow:
01 -
In a microwave-safe bowl, combine diced scallions, corn, and minced jalapeño. Microwave for 3–4 minutes, stirring once.
02 -
Let the vegetable mixture cool slightly, then stir in milk, shredded cheese, self-rising flour, salt, and beaten eggs until well combined.
03 -
Heat a skillet with a little oil over medium heat. Drop large spoonfuls of batter onto the hot pan, shaping into small cakes. Fry until golden on both sides and cooked through, about 3–4 minutes per side.
04 -
Serve the corn cakes hot with lime wedges, salsa, sour cream, or sliced avocado.