Cilantro Corn Cakes

Prep Time
Cook Time
Ready In

Recipe: #34750

April 23, 2020

"These can be made more spicy or less, depending on the type of cheese you use."

Original recipe yields 4 servings


  • Serving Size: 1 (218.4 g)
  • Calories 317.7
  • Total Fat - 14.8 g
  • Saturated Fat - 5.5 g
  • Cholesterol - 459.9 mg
  • Sodium - 1446 mg
  • Total Carbohydrate - 24.7 g
  • Dietary Fiber - 2.1 g
  • Sugars - 2 g
  • Protein - 22.3 g
  • Calcium - 209.7 mg
  • Iron - 2.8 mg
  • Vitamin C - 8.8 mg
  • Thiamin - 0.1 mg

Step 1

In a large bowl combine corn, jalapeño, cilantro, cayenne, chili powder, jack cheese, eggs, flour, black pepper, and sea salt. Mix until a consistent batter forms.

Step 2

Add lime juice and stir to combine.

Step 3

Add enough oil to large frying pan to cover the bottom. Heat.

Step 4

Once the oil is rippling, take 1/4 cup of batter and carefully drop into pan. Using the back of a spoon, flatten the drop into a patty.

Step 5

Repeat, ensuring cakes are at minimum 1/2 inch away from each other.

Step 6

Fry cakes until golden, about 4 minutes, flip and fry for another 2-4 minutes until golden.

Step 7

Transfer cakes to a plate with paper towels to drain and continue frying cakes in batches until all the batter has been used.

Step 8

Sprinkle cakes with additional salt and top with fresh sliced jalapeño for an extra spicy kick.

Step 9

Can be served with crema or cilantro cream.

Tips & Variations

No special items needed.


Daily Inspiration

I loved the ingredients in these corn cakes and made them as directed. In retrospect, I think 1/2 cup flour was too much as the corn cakes were a little too gummy. Next time I would reduce the flour by half. They still had a great flavor and we enjoyed them.

(16 Feb 2021)