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You are here: Home / dinner / Southwestern Corn Cakes with Jalapeño Lime Cream

Southwestern Corn Cakes with Jalapeño Lime Cream

June 26, 2017 by Abby

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.

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.

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.

Southwestern Corn Cakes with Jalapeño Lime Cream

Ingredients

For the Corn Cakes

2 cups corn kernels (about 4-5 medium ears)
3/4 cup flour
2 eggs
1/2 cup water
1/2 cup grated cheese
2 tbs melted butter
1/4 cup diced sweet bell pepper
1 tsp – 1 tbs diced jalapeños (I use jarred)
1 tbs sugar
1 tsp chili powder
1/2 tsp salt
1/2 tsp pepper
vegetable oil for cooking

For the Jalapeño Lime Cream

1/3 cup sour cream
1 tsp lime juice
1 tbs liquid from a jar of jalapeños
2-5 dashes of hot sauce

In a large bowl, combine all the corn cake ingredients, mixing well to make sure everything is combined. Cover the bottom of a large skillet – cast iron for the win again! – with vegetable oil and place over medium heat. When oil is hot, scoop spoonfuls (the ice cream scoop I used was the perfect size) of batter into the skillet and gently smooth into a cake. Cook corn cakes for three to five minutes per side, or until golden brown. When each side has cooked, remove from pan and place on a paper towel-lined plate.

While corn cakes are cooking, mix together sour cream, lime juice, jalapeño liquid, and hot sauce in a medium bowl. Serve cakes warm.

Notes

Have you seen this handy corn cob trick? Use a bundt pan to hold the cob and to catch the shaved kernels. No mess!

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.

Pin these Southwestern Corn Cakes with Jalapeño Lime Cream for later!

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.

(this post contains affiliate links; to learn more, see my disclosure policy)

Filed Under: dinner, food, in the kitchen, recipes, snack, supper — Tagged With: appetizer, corn, dinner, jalapenos, lime, recipe, recipes, side dish, snack, southwestern, supper

Comments

  1. Ali B says

    July 7, 2017 at 3:03 pm

    These look delish! Thanks for linking up at the Ultimate Pinterest Party last week. Your post was one of my featured favorites! Can’t wait to see what you link up this week!

    • Abby says

      July 12, 2017 at 10:51 am

      Thanks, Ali! I didn’t get linked up in time last week, but I plan to be there this week!

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