• Prep Time
    95 Mins
  • Cook Time
    0 Mins
  • Total Time
    95 Mins
  • The base number of servings for this recipe is 4
    OK

    Spicy Cilantro Corn Cakes

    Spicy Cilantro Corn Cakes with habanero jack cheese, fresh jalapeño, cilantro, and lime juice are a dinner party favorite! Make a batch ahead of time, freeze, and reheat when you're ready to eat. 


    Ingredients
    1 1/3
    cups
    corn kernels, cooked
    1/2
    tablespoon
    fresh jalapeño, minced
    1/4
    cup
    cilantro, packed and chopped
    1/2
    teaspoon
    cayenne
    1/2
    teaspoon
    chili powder
    1/2
    cup
    habanero jack cheese, shredded
    2
    eggs, beaten
    1/2
    cup
    all-purpose flour
    *
    ground black pepper, to taste
    2
    teaspoons
    sea salt
    1
    tablespoon
    lime juice, fresh squeezed
    *
    oil for frying
    Directions
    Preheat heavy bottomed skillet to medium heat.
    In a large bowl combine corn, jalapeño, cilantro, cayenne, chili powder, jack cheese, eggs, flour, black pepper, and sea salt. Mix until a consistent batter forms.
    Add lime juice and stir to combine.
    Add enough oil to pan to cover the bottom.
    Once the oil is rippling, take 1/4 cup of batter and carefully drop into pan. Using the back of a spoon, flatten the drop into a disc. Repeat, ensuring cakes are at minimum 1/2 inch away from each other.
    Fry cakes until golden, about 4 minutes, flip and fry for another 2-4 minutes until golden.
    Transfer cakes to a plate with paper towels to drain and continue frying cakes in batches until all the batter has been used.
    Sprinkle cakes with additional sea salt and top with fresh sliced jalapeño for an extra spicy kick.

    The base number of servings for this recipe is 4
    OK

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