Jalapeno Corn Cakes


These savory corn cakes are the perfect blend of sweet and spicy. With fresh corn, spicy jalapenos, and a golden-fried crust, this scrumptious side dish is sure to please even the most discerning taste buds! I like to make these alongside another one of my favorite recipes – cream cheese chicken taquitos!


  • 16-ounces of frozen corn (about 3 cups)
  • 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


  1. 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.
  2. Microwave the mixture for 3-4 minutes, stirring once or twice to promote even cooking.
  3. Let the mixture cool slightly and then stir in the milk, cheese, self-rising flour, salt, and eggs.
  4. Mix to combine.
  5. Heat a large frying pan on the stove with oil.
  6. With a large spoon, drop the batter onto the hot pan.
  7. 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 listed above.