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Snacks & Sides

Jalapeño Corn Cakes

Kiwi and Carrot
15mins
Prep Time
20mins
Cook Time
35mins
Total Time
Serves 24
Est. Yield

Ingredients

3 cups cooked yellow corn (or 2 15-ounce cans of whole kernel corn)

1 small yellow onion, diced (about 3/4 cup)

2 large eggs

1/4 cup chopped cilantro, lightly packed

1 1/2 teaspoons salt

1/2 teaspoons garlic powder

1 pinch black pepper

1 1/4 cup Kodiak Cakes Homestead Style Cornbread Mix

2 large jalapeños, deveined and finely diced

3 tablespoons olive oil

DIRECTIONS

  1. In a large bowl, combine 2 cups of yellow corn, onion, eggs, cilantro, salt, garlic powder and black pepper. Blend using an immersion blender (or regular stand blender) until the mixture is mostly smooth.
  2. Add in remaining yellow corn, Kodiak Cakes Homestead Style Cornbread Mix and jalapeños. Stir until fully combined.
  3. Heat 1 tablespoon olive oil in large frying pan over medium-high heat. Using an ice cream scoop, drop scoops of the mixture into the pan and pan fry until golden brown, about 3 minutes per side. (If you don’t have an ice cream scoop, measure out about 3 heaping tablespoons per corn cake.)
  4. Season corn fritters with more salt and pepper, if necessary, and serve with sour cream, freshly diced jalapeños and cilantro.

Jalapeño Corn Cakes

Nutrition Facts

49
Calories
2g
Fat
6g
Carbs
1g
Sugar
1g
Protein

Recipe Makes approx. 24 Servings
Serving Size = 1 corn cake

View Full Nutrition Info

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