Southwestern Corn Cakes with Jalapeño Lime Cream offer perfect lightly-fried bites of sweet corn, cheese, and peppers topped with a slightly-spicy citrus sour cream.
My grandfather (Gramps) brought fresh corn to a family gathering last week. Like, picked-from-the-field-that-day fresh. He and my aunt tried cooking it using that cooler and boiling water hack. I’m not sure it worked, but seriously, it didn’t matter. The room temperature corn I devoured – sans butter, salt, or pepper – was divine. So divine, in fact, that I brought a bag of leftover ears home and immediately began dreaming of what I wanted to do with it.
I have several go-to corn recipes, but only one that I had all the ingredients for: Southwestern Corn Cakes with Jalapeño Lime Cream. Just like regular corn cakes, these guys are packed with juicy kernels and cheddar cheese. To add a Southwestern twist, I toss in sweet bell peppers and jalapeños. The resulting corn cakes are on the spicy side (I use a full tablespoon of diced jalapeño), so the jalapeño lime cream is the perfect cool relief.