Mexican Corn Cakes with Jalapeño & Lime are a delightful fusion of flavors and textures, perfect for adding a touch of fiesta to any meal. These savory and slightly sweet cakes are infused with the vibrant tastes of fresh jalapeño and zesty lime, making them a versatile dish that can be enjoyed as an appetizer, side dish, or even a light main course. The combination of cornmeal and buttermilk gives these cakes a tender, moist interior with a pleasingly crisp exterior. Easy to prepare and bursting with flavor, these corn cakes are sure to become a favorite in your kitchen.
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup melted butter
- 1/2 cup corn kernels (fresh or frozen)
- 1/4 cup finely chopped jalapeño
- 2 tablespoons lime juice
- 1 teaspoon lime zest
Instructions
1. Prepare the Dry Ingredients In a large mixing bowl, combine 1 cup of cornmeal, 1 cup of all-purpose flour, 1/2 cup of sugar, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Whisk together until well combined.
2. Mix the Wet Ingredients In a separate bowl, whisk together 1 cup of buttermilk, 2 large eggs, and 1/4 cup of melted butter. Ensure the ingredients are well incorporated and smooth.
3. Combine Wet and Dry Ingredients Gradually pour the wet ingredients into the bowl with the dry ingredients, stirring gently to combine. Avoid overmixing; it’s important for the batter to retain a slightly lumpy texture.
4. Add the Flavorful Mix-Ins Fold in 1/2 cup of corn kernels, 1/4 cup of finely chopped jalapeño, 2 tablespoons of lime juice, and 1 teaspoon of lime zest. These ingredients will add bursts of flavor and texture to the corn cakes.
5. Cook the Corn Cakes Heat a lightly oiled griddle or large skillet over medium heat. For each corn cake, pour about 1/4 cup of batter onto the griddle, spreading it slightly to form a round shape. Cook until the surface begins to bubble and the edges become firm, approximately 2-3 minutes. Flip the corn cakes and cook for an additional 2-3 minutes, or until golden brown and cooked through.
6. Serve and Enjoy Transfer the cooked corn cakes to a plate and keep warm while you finish cooking the remaining batter. Serve the Mexican Corn Cakes with Jalapeño & Lime hot, garnished with additional lime zest or fresh jalapeño slices if desired.
Conclusion
Mexican Corn Cakes with Jalapeño & Lime are a delicious and versatile dish that brings together the comforting taste of cornmeal with the zesty kick of jalapeño and lime. These cakes are perfect for any occasion, whether you’re serving them as a side dish to complement a hearty meal or as a standalone snack. The combination of sweet, savory, and spicy flavors, along with the tender yet crispy texture, makes these corn cakes a crowd-pleaser. Enjoy them fresh off the griddle, and savor the delightful burst of flavors in every bite!