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.

Ingredients

Scale

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

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!