Cilantro Corn Cakes
Created by Linky on April 23, 2020
- Servings: 4
- Prep Time: 10m
- Cook Time: 20m
- Recipe #34750
Ingredients
- 1 1/3 cups corn kernels (frozen, thawed)
- 1/2 tablespoon fresh jalapeño, minced
- 1/4 cup cilantro, packed and chopped
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon chili powder
- 1/2 cup shredded Jack cheese ( habanero jack cheese, or Mexican blend cheese)
- 2 eggs, beaten
- 1/2 cup all-purpose flour
- 1/4 teaspoon ground black pepper, to taste
- 2 teaspoons sea salt
- 1 tablespoon lime juice, fresh squeezed
- Oil (for frying, 1/2 cup oil, or enough for frying)
How to Make
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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.
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Step 2: Add lime juice and stir to combine.
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Step 3: Add enough oil to large frying pan to cover the bottom. Heat.
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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.
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Step 5: Repeat, ensuring cakes are at minimum 1/2 inch away from each other.
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Step 6: Fry cakes until golden, about 4 minutes, flip and fry for another 2-4 minutes until golden.
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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.
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Step 8: Sprinkle cakes with additional salt and top with fresh sliced jalapeño for an extra spicy kick.
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Step 9: Can be served with crema or cilantro cream.
Nutritional Facts
- 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