Mexican Corn Cakes with Jalapeno & Lime

Instead of frozen corn, fresh is nice in the summertime.

To keep things on the lighter side, use a cup of reduced fat Mexican cheese blend , but cheddar or Monterey Jack are great choices also. Increase the cheese if you’re in the mood.

mexican corn cakes


  • 16-ounces of frozen corn (about 3 cups). Fresh corn is best.
  • 4 scallions
  • All or part of one jalapeno pepper, minced
  • 1-2 limes
  • 2 large eggs
  • 1/4 cup milk
  • 1 cup shredded Mexican cheese blend, cheddar or Monterey Jack
  • 1 cup self rising flour
  • Oil for cooking
  • Salt to taste


Dice the dark green and light green parts of the scallions and put them in a large microwave safe bowl along with the corn and the minced jalapeno pepper. Microwave the mixture for 3-4 minutes, stirring once or twice to promote even cooking. Let the mixture cool slightly and then stir in the milk, cheese, self rising flour, salt and eggs. Mix to combine. Heat a large fry pan on the stove with oil. With a large spoon, drop the batter onto the hot pan. Fry until both sides are golden brown and the centers are cooked. Serve with a good squeeze of lime, extra lime wedges, sour cream and any of the suggestions.


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