Cilantro Jalapeño Corn Cakes

Maybe you can tell I like Southwest/Mexican food- Mexican Shrimp Ceviche, Mexican Corn and Poblano Chowder, Texas Caviar, Spanish Turkey Meatball Stew or even Peanut Butter Stuffed Jalapeños.  Pretty much, if it has cilantro I am guaranteed to love it.  My husband knows that after a bad day for me, chips and salsa are the best Band-Aid.  The good kind of salsa, fresh loaded with cilantro with warm thin salted corn tortilla chips.   So admittedly, I am a sucker when I see dishes with cilantro or Mexican/Latin flavor profiles.  Enter these irresistible southwest spiced corn cakes.


We were smoking a few chickens and needed a side, both of us agreed that a corn cake would be perfect side for the summer cookout.  And absolutely, lets add cilantro.



  • ¾ cup flour
  • ¾ cup cornmeal
  • 2 teaspoon sugar
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 4 ears or 2 cups fresh corn kernels, separated
  • 1 egg
  • 1 jalapeño pepper, seeds removed
  • 1 clove garlic
  • ½ cup cilantro
  • ½ small red onion
  • ½ cup low fat buttermilk
  • 2 tablespoon butter
  • 1 ½ teaspoon fresh lime juice



1. Mix the flour, cornmeal, sugar, baking soda, and salt in a medium mixing bowl.

2. Using a food processor, combine only 1 cup corn, egg, onion, jalapeño pepper, garlic, cilantro, buttermilk, and butter and pulse until finely chopped but not smooth.

3. Fold the pulsed corn mixture into the flour mixing bowl and mix in the remaining cup of corn kernels and lime juice.

4. Heat a heavy bottom skillet over medium high heat. Spray with pan spray or use a touch of olive oil and scoop ½ cup cakes into the pan.  Brown on first side and flip to other, each should take about 3 minutes.

This will make about 8 small pancakes.


Garnish with a simple avocado salad, fresh tomatoes and sour cream, smoked pork or chicken, even a seafood ceviche.  Try making them with a ¼ cup measure and use as a canapé.


If you happen to have leftovers, they freeze great- just wrap them tightly to avoid freezer burn.  Reheat the thawed cakes in an oven set at 350, for 10-15 minutes.


These are perfect for the end of summer, into fall get together.  Even reheating on a tailgate grill on a piece of aluminum foil, anyone ready for football?