Cilantro Corn Cakes
April 23, 2020
"These can be made more spicy or less, depending on the type of cheese you use."
- 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 by Step Method
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.
Add lime juice and stir to combine.
Add enough oil to large frying pan to cover the bottom. Heat.
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.
Repeat, ensuring cakes are at minimum 1/2 inch away from each other.
Fry cakes until golden, about 4 minutes, flip and fry for another 2-4 minutes until golden.
Transfer cakes to a plate with paper towels to drain and continue frying cakes in batches until all the batter has been used.
Sprinkle cakes with additional salt and top with fresh sliced jalapeño for an extra spicy kick.
Can be served with crema or cilantro cream.
No special items needed.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Make sure to use fresh jalapeño, as it will add the most flavor to the recipe.
- For a spicier option, use habanero jack cheese or Mexican blend cheese.
- Instead of Jack cheese, use feta cheese. The benefit of this substitution is that feta cheese is a bit milder than Jack cheese, so it won't make the cakes as spicy. The thinking behind this substitution is that it can help to balance out the heat from the jalapeño and cayenne pepper.
- Instead of lime juice, use lemon juice. The benefit of this substitution is that lemon juice has a slightly more tart flavor than lime juice, which can add a bit more complexity to the cakes. The thinking behind this substitution is that it can help to add a bit more depth of flavor to the cakes.
Vegan Cilantro Corn Cakes Replace the eggs with 1/2 cup of vegan mayonnaise, and replace the cheese with vegan cheese. Omit the crema or cilantro cream.
Avocado Salsa: This creamy and flavorful salsa is the perfect accompaniment to the Cilantro Corn Cakes. The coolness of the avocado contrasts nicely with the spiciness of the cakes, and the lime juice adds a bright and zesty flavor.
Mexican Street Corn: This Mexican-inspired side dish is a great accompaniment to the Cilantro Corn Cakes. The sweetness of the corn complements the spiciness of the cakes, and the cotija cheese adds a salty and creamy flavor. The chili powder and lime juice add a nice kick of flavor to the dish.
Q: How do I make the Cilantro Corn Cakes spicy?
A: To make the Cilantro Corn Cakes spicy, use a cheese like habanero jack cheese or Mexican blend cheese, and top with fresh sliced jalapeño. You can also add additional cayenne pepper or chili powder to the batter.
Q: Can I make the Cilantro Corn Cakes ahead of time?
A: Yes, you can make the Cilantro Corn Cakes ahead of time. Simply prepare the batter, form the cakes, and refrigerate them until you are ready to cook. You can also freeze the prepared cakes for up to 3 months.
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Cilantro has been used in Mexican cuisine for centuries. In fact, it was a favorite of the Aztecs, who referred to it as “serrana” or “little saw” due to its serrated leaves.
The combination of cilantro and corn is popular in Mexican and Tex-Mex cuisine. It was made famous by celebrity chef, Rick Bayless, who has written several books about the cuisine.