Mexican Corn Cakes with Jalapeño Lime Crema: Crispy, Spicy & Irresistible!

Introduction

These Mexican Corn Cakes (like mini elote fritters!) are crispy on the outside, tender inside, and packed with sweet corn, cotija cheese, and smoky spices. Topped with a cooling jalapeño lime crema, they’re the ultimate appetizer, side dish, or even a light meal. Perfect for summer BBQs, taco night, or Cinco de Mayo!

Why You’ll Love This Recipe

Bursting with Mexican street corn flavors – Sweet, spicy, tangy, and cheesy
Crispy without deep-frying – Pan-fried to golden perfection
Quick to make – Ready in 30 minutes
Versatile – Serve as appetizers, sliders, or with eggs for brunch

Ingredients You’ll Need

For the Corn Cakes:

• 2 cups fresh or frozen corn kernels (thawed if frozen)
• ½ cup masa harina (or cornmeal)
• ¼ cup all-purpose flour
• 1 egg, lightly beaten
• ½ cup crumbled cotija cheese (or feta)
• 2 green onions, finely chopped
• 1 tbsp lime juice
• 1 tsp chili powder
• ½ tsp smoked paprika
• ½ tsp salt
• 2-3 tbsp oil (for frying)

For the Jalapeño Lime Crema:

• ½ cup sour cream or Mexican crema
• 1 tbsp lime juice
• 1 small jalapeño, seeded and minced
• 1 garlic clove, minced
• Pinch of salt

For Garnish:

• Extra cotija cheese
• Chopped cilantro
• Lime wedges

Step-by-Step Instructions

1. Make the Corn Cake Batter

1. In a bowl, mix corn, masa harina, flour, egg, cotija, green onions, lime juice, chili powder, paprika, and salt until combined.
2. Let rest 5 minutes (masa absorbs moisture).

Pro Tip: For extra texture, pulse ½ cup of the corn in a food processor before mixing.

2. Pan-Fry to Crispy Perfection

1. Heat 1 tbsp oil in a skillet over medium heat.
2. Scoop ¼ cup portions of batter, flatten slightly, and cook for 3-4 minutes per side until golden.
3. Repeat in batches, adding more oil as needed.

3. Whip Up the Crema

1. Stir together sour cream, lime juice, jalapeño, garlic, and salt.

4. Serve & Enjoy!

1. Drizzle cakes with crema, then sprinkle with extra cotija and cilantro.
2. Serve with lime wedges for squeezing.

Expert Tips for the Best Corn Cakes

Texture & Flavor Boosters

• Char the corn: Sauté in a dry skillet for 2-3 minutes first for smoky depth.
• Extra crispy: Use cornmeal instead of masa for more crunch.
• Spice control: Remove jalapeño seeds for mild heat, or leave some for extra kick.

Make-Ahead & Storage

• Batter: Keeps in the fridge for 1 day (add 1 tsp water if too thick).
• Leftovers: Reheat in a 350°F (175°C) oven for 5-7 minutes to crisp up.
• Freezing: Freeze cooked cakes for 1 month (reheat in oven or air fryer).

Serving Ideas

• Appetizer: Top each cake with shredded chicken or shrimp.
• Brunch: Serve with fried eggs and avocado.
• Sliders: Use as mini “buns” for carnitas or grilled chicken.

Frequently Asked Questions

Can I use canned corn?

Yes! Drain and pat dry thoroughly to prevent sogginess.

No cotija cheese?

Substitute feta or queso fresco.

How do I keep them from falling apart?

Ensure the batter isn’t too wet—add 1 tbsp more masa if needed.

Air fryer option?

Yes! Spray with oil and cook at 375°F (190°C) for 8-10 minutes, flipping halfway.

Why These Corn Cakes Are a Must-Try

Explosion of flavors – Sweet corn + smoky spices + tangy crema
Crispy yet tender – The perfect textural contrast
Party-perfect – Always the first appetizer to disappear

Mexican Corn Cakes with Jalapeño Lime Crema: Crispy, Spicy & Irresistible!

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• Author: Lara Smith
• Total Time: 30 mins

Print Recipe

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Description

Delight your taste buds with these flavorful Mexican corn cakes topped with a zesty jalapeño lime crema. Perfect as an appetizer, side dish, or even a light meal, these corn cakes are crispy on the outside and tender on the inside, bursting with the vibrant flavors of fresh corn, jalapeños, and lime.

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Ingredients

Scale 1x2x3x

1 cup cornmeal

1/2 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1 cup buttermilk

1 egg

2 cups fresh or frozen corn kernels

1 small jalapeño, finely diced

1/4 cup chopped fresh cilantro

1/4 cup diced red bell pepper

1/4 cup diced green onions

2 tablespoons vegetable oil

Jalapeño Lime Crema:

1/2 cup sour cream

1 small jalapeño, finely minced

1 tablespoon lime juice

1 teaspoon lime zest

Salt to taste

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Instructions

In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.

In another bowl, combine the buttermilk and egg. Pour the wet ingredients into the dry ingredients and mix until just combined.

Fold in the corn kernels, diced jalapeño, cilantro, red bell pepper, and green onions.

Heat the vegetable oil in a large skillet over medium heat. Drop spoonfuls of the batter into the skillet, flattening them slightly with the back of a spoon.

Cook for 3-4 minutes on each side or until golden brown and cooked through. Remove from the skillet and drain on paper towels.

To make the jalapeño lime crema, mix the sour cream, minced jalapeño, lime juice, lime zest, and salt in a small bowl.

Serve the corn cakes warm, topped with a dollop of jalapeño lime crema and a sprinkle of fresh cilantro

Notes

These Mexican corn cakes with jalapeño lime crema are a delicious and versatile dish that brings a taste of Mexico to your table. Perfect for any meal or occasion, they’re sure to be a hit with family and friends. Give them a try and enjoy the burst of flavors!