If you love vibrant, zesty flavors wrapped in a comforting bite, the Mexican Corn Cakes with Jalapeño and Lime Recipe is going to become your new favorite quick treat. These corn cakes are perfectly golden, tender, and filled with bursts of sweetness from fresh corn, a lively kick of jalapeño heat, and the fresh zing of lime that wakes up every bite. Whether you’re serving them for breakfast, a snack, or a side dish, these cakes bring together simple pantry staples in a way that always delights and surprises. They’re easy to whip up yet packed with character, making them ideal for sharing with friends and family or enjoying solo with a cup of coffee.
Ingredients You’ll Need
This recipe sticks to straightforward, essential ingredients that complement each other beautifully, building layers of flavor, texture, and color in every corn cake. Each component plays its part perfectly—from the slightly sweet and grainy cornmeal and flour to the richness of buttermilk and eggs, and of course, the fresh bursts from jalapeño and lime that truly elevate the dish.
- 1 cup cornmeal: Provides a hearty, rustic texture and distinct corn flavor that is the star of the cake.
- 1 cup all-purpose flour: Balances the cornmeal’s texture, giving the cakes a soft, tender crumb.
- 1/2 cup sugar: Adds just the right touch of sweetness to complement the spice and citrus.
- 1 teaspoon baking powder: Ensures your corn cakes rise just enough to be fluffy, not dense.
- 1 teaspoon baking soda: Reacts with the buttermilk to create a light, airy texture.
- 1/2 teaspoon salt: Enhances all the natural flavors without overpowering.
- 1 cup buttermilk: Brings tanginess and moisture, resulting in soft cakes with a slight tang.
- 2 large eggs: Bind the ingredients together and provide richness.
- 1/4 cup melted butter: Adds a buttery depth and helps achieve a golden crust.
- 1/2 cup corn kernels: Use fresh or frozen, for juicy bursts of corn sweetness in each bite.
- 1/4 cup finely chopped jalapeño: Provides a pleasant, mild heat that complements the lime.
- 2 tablespoons lime juice: Injects bright acidity to lift the flavors and add freshness.
- 1 teaspoon lime zest: Adds a fragrant citrus note that’s subtle but essential.
How to Make Mexican Corn Cakes with Jalapeño and Lime Recipe
Step 1: Combine Dry Ingredients
Start by whisking together the cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Making sure these dry ingredients are evenly mixed helps the cakes rise evenly and ensures the sugar and salt are well distributed throughout the batter.
Step 2: Mix Wet Ingredients
In a separate bowl, gently beat the eggs, then whisk in the buttermilk and melted butter. This combination ensures your corn cakes will be rich and moist, with the buttermilk lending just the right tang and tenderness to the batter.
Step 3: Gradually Combine Wet and Dry Ingredients
Pour the wet mixture into the dry ingredients, stirring gently just until combined. The batter will be a little thick and slightly lumpy—that’s exactly what you want for a great texture. Overmixing can make the cakes tough, so fold carefully.
Step 4: Fold in Corn Kernels, Jalapeño, Lime Juice, and Zest
Now, fold in the fresh or frozen corn kernels, finely chopped jalapeño, and the lime juice and zest. This step truly makes the Mexican Corn Cakes with Jalapeño and Lime Recipe sing by distributing the sweet pops of corn and the vibrant citrus and spice nuances evenly throughout the batter.
Step 5: Cook on a Griddle Until Golden Brown
Heat a griddle or nonstick skillet over medium heat and lightly grease it. Scoop about 1/4 cup of batter per cake onto the griddle, flattening slightly. Cook until bubbles form on the surface and the edges look set, then flip and cook the other side until beautifully golden brown—usually about 3-4 minutes per side.
Step 6: Serve Warm with Favorite Toppings
These corn cakes are best enjoyed hot and fresh off the griddle. The crispy outside and soft, flavorful center make them downright irresistible at this stage. Get creative with your toppings or simply enjoy them as they are for a perfect bite of Mexican-inspired comfort food.
How to Serve Mexican Corn Cakes with Jalapeño and Lime Recipe
Garnishes
A sprinkle of crumbled cotija cheese, a dollop of sour cream or Mexican crema, and a little fresh cilantro brighten up these corn cakes wonderfully. A few slices of avocado or a drizzle of honey can also add wonderful layers of creaminess or sweetness to balance the heat.
Side Dishes
Serve these corn cakes alongside a vibrant salad or black bean salsa to add fresh textures and flavors. They also pair great with grilled meats or fish, making the dish versatile enough for breakfast, lunch, or dinner.
Creative Ways to Present
Try stacking the corn cakes and layering them with spicy refried beans and melted cheese for a hearty twist. Or top with a fried egg for a satisfying breakfast. You can also cut smaller rounds to serve as bite-sized appetizers with dips like guacamole or chipotle aioli.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover corn cakes in an airtight container in the refrigerator. They should stay fresh for 3 to 4 days, making them a convenient make-ahead snack or side.
Freezing
You can freeze cooked corn cakes by placing parchment paper between each cake and storing them in a sealed freezer bag or container. Freeze for up to 2 months. This way, you always have a quick and tasty option on hand.
Reheating
Reheat frozen or refrigerated corn cakes in a toaster oven or skillet over medium heat to restore their crispy exterior. Microwaving is quicker but can make them a bit soggy, so use that method only if you’re in a hurry.
FAQs
Can I use fresh jalapeños instead of canned or pickled?
Absolutely! Fresh jalapeños give the best flavor and crisp texture to the corn cakes. Just make sure to finely chop them and remove the seeds if you prefer milder heat.
Is it okay to substitute buttermilk?
If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes. This mimics the tanginess and acidity but buttermilk is best for texture.
Can I make these corn cakes vegan?
With some ingredient swaps, yes. Use plant-based milk with vinegar for buttermilk, replace eggs with flax eggs, and use vegan butter or oil. Keep in mind the texture might be slightly different but still delicious.
How spicy are these corn cakes?
The jalapeño adds a mild to moderate heat depending on how much you use and how spicy your peppers are. You can adjust the amount to suit your taste or omit entirely for a milder version.
Can I prepare the batter in advance?
Yes! You can mix the batter and refrigerate it for up to 4 hours before cooking. Give it a gentle stir before scooping it onto the griddle for the best results.
Final Thoughts
I can’t recommend trying the Mexican Corn Cakes with Jalapeño and Lime Recipe enough. They bring together wonderfully balanced flavors that brighten your day, yet offer cozy, satisfying textures that feel like a warm hug. Whether you’re feeding a crowd or treating yourself, this recipe turns simple ingredients into a memorable dish every time. Give it a go—you’ll be so glad you did!
Print
Mexican Corn Cakes with Jalapeño and Lime Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican
Description
These Mexican Corn Cakes with Jalapeño & Lime are a delightful twist on traditional corn pancakes, combining the sweet crunch of corn kernels with the zesty brightness of lime and a mild kick of jalapeño. Perfect for breakfast, brunch, or a flavorful snack, these golden cakes are cooked on a griddle until crispy and served warm with your favorite toppings.
Ingredients
Dry 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
Wet Ingredients
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup melted butter
Add-ins
- 1/2 cup corn kernels (fresh or frozen)
- 1/4 cup finely chopped jalapeño
- 2 tablespoons lime juice
- 1 teaspoon lime zest
Instructions
- Combine dry ingredients: In a large mixing bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt until well blended.
- Mix wet ingredients: In a separate bowl, beat the eggs along with the buttermilk and melted butter until smooth and fully combined.
- Gradually combine wet and dry ingredients: Slowly pour the wet mixture into the dry ingredients, stirring gently until just combined, being careful not to overmix to keep the batter light and fluffy.
- Fold in add-ins: Carefully fold in the corn kernels, finely chopped jalapeño, lime juice, and lime zest, ensuring they are evenly distributed throughout the batter.
- Cook on a griddle: Preheat a lightly greased griddle or non-stick skillet over medium heat. Pour batter portions onto the hot surface and cook for about 3-4 minutes per side or until golden brown and cooked through.
- Serve warm: Remove the corn cakes from the griddle and serve them warm with your favorite toppings such as sour cream, avocado slices, salsa, or fresh cilantro.
Notes
- Use fresh or frozen corn kernels; if frozen, thaw and drain before using.
- Adjust the amount of jalapeño according to your spice tolerance.
- To keep cooked cakes warm while finishing the batch, place them on a baking sheet in a low oven (around 200°F/90°C).
- These corn cakes can be frozen after cooking; reheat in a toaster or oven for best texture.
- For a dairy-free variation, substitute buttermilk with a plant-based milk mixed with a tablespoon of lemon juice and use dairy-free butter.
