Jalapeno Corn Cakes
Quick and easy Jalapeno Corn Cakes that are gluten free and vegetarian. The perfect Mexican side dish!
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
- 3 cup cooked yellow corn ((or 2 15-ounce cans of whole kernel corn))
- 1 small yellow onion, (diced (about 3/4 cup))
- 2 large eggs
- 1/4 cup chopped cilantro (lightly packed)
- 1+1/2 tsp salt
- 1/2 tsp garlic powder
- 1 pinch freshly ground black pepper
- 1+1/4 cup yellow corn meal
- 1 tsp baking powder
- 2 large jalapeño peppers (deviened and finely diced)
- 3 tbsp olive oil
Instructions
- 1
In a large bowl, combine 2 cups of yellow corn, onion, eggs, cilantro, salt, garlic powder and black pepper. Blend using an immersion blender (or regular stand blender) until the mixture is mostly smooth.
- 2
Add in remaining yellow corn, yellow corn meal, baking powder and jalapenos. Stir until fully combined.
- 3
Heat 1 tablespoon olive oil in large frying pan over medium-high heat. Using an ice cream scoop, drop scoops of the mixture into the pan and pan fry until golden brown, about 3 minutes per side. (If you don't have an ice cream scoop, measure out about 3 heaping tablespoons per corn cake.)
- 4
Season corn fritters with more salt and pepper, if necessary, and serve with crème fraîche or sour cream, freshly diced jalapenos and cilantro.