Jalapeño Corn Cakes

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These Jalapeño Corn Cakes are crisp and golden on the outside, with fresh corn, jalapeño, and melted Monterey Jack cheese in every bite.

This is the kind of recipe I love making during farmers market season, when fresh corn and peppers are easy to find locally. The corn goes straight into the batter, and the cakes cook quickly in a skillet until golden brown.

What You'll Need

• Yellow cornmeal

• All-purpose flour

• Baking powder

• Salt and pepper

• Egg

• Milk

• Fresh corn

• Jalapeño

• Monterey Jack cheese

• Vegetable oil

For serving:

• Sour cream

• Quartered grape tomatoes

How to Make Them

Make the Batter

Whisk together the cornmeal, flour, baking powder, salt, and black pepper.

In a separate bowl, whisk the egg and milk. Stir the wet ingredients into the dry ingredients just until combined.

Fold in the fresh corn, finely chopped jalapeño, and Monterey Jack cheese.

Cook the Corn Cakes

Heat a skillet over medium heat with a thin layer of vegetable oil.

Add the batter by about ¼-cupfuls and gently spread into rounds. Cook for about 3 minutes per side, until golden brown and cooked through.

Serve warm with sour cream and quartered grape tomatoes.

FAQs

Can I use frozen corn?

Fresh corn is ideal for these corn cakes, especially during farmers market season, but frozen corn can be used when fresh isn't available. Thaw and drain it well before adding it to the batter.

Do I need to cook the corn first?
No. The fresh corn goes directly into the batter and cooks as the corn cakes cook. This keeps the recipe simple and lets the corn retain some of its texture.

How spicy are Jalapeño Corn Cakes?
The jalapeño adds a mild to moderate amount of heat. Removing the seeds before chopping keeps the heat more subtle, while the sour cream provides a cool contrast when serving.

More Recipes for Farmers Market Finds

• Creamy Jalapeño Corn

• Easy Jalapeño Green Beans

• Smoky Grilled Corn Salsa

That wraps up this year's Farmers Market Week! I’ve loved sharing recipes inspired by fresh seasonal produce throughout the week. Be sure to scroll down to see all of the other excellent recipes from my fellow bloggers.

Jalapeño Corn Cakes

Ingredients

• ¾ cup yellow cornmeal
• ½ cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 large egg
• 1 cup milk
• 2 cups fresh corn kernels
• 1 jalapeño, seeded and finely chopped
• ½ cup shredded Monterey Jack cheese
• Vegetable oil, for cooking
• Sour cream and quartered grape tomatoes, for serving, if desired

Instructions

1. In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and black pepper. In a separate bowl, whisk together the egg and milk.
2. Add the wet ingredients to the dry ingredients and stir just until combined. Fold in the fresh corn, jalapeño, chives, and Monterey Jack cheese.
3. Heat a large skillet over medium heat and add enough vegetable oil to lightly coat the bottom.
4. Drop the batter by about ¼ cupfuls into the hot skillet, leaving space between the cakes. Gently spread each into a round.
5. Cook for about 3 minutes, or until the bottoms are golden brown and the edges look set. Carefully flip and cook for another 2 to 3 minutes, until golden brown and cooked through.
6. Transfer to a paper towel-lined baking rack and repeat with the remaining batter, adding more oil to the skillet as needed.
7. Serve warm with sour cream and quartered grape tomatoes, if desired

Notes

Adapted from Sunset's Jalapeño Corn Cakes https://sunset.com/recipe/jalapeno-corn-cakes

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Jalapeño Corn Cakes

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