spicy corn cakes with fresh salsa

July 21st, 2009

Let me introduce you to my new favorite meal. On our trip to the country this weekend we stopped at a farmers market where they were giving away free grilled corn. Free grilled corn?! Sign me up. Their little ploy worked quite well because as soon as I took a bite I wanted to fill the car with corn and bring it home. Fortunately for Aaron, I have a little restraint and walked away with only two ears. But that got the wheels turning about what to do with it. Sure I could make corn on the cob, but that just seemed a little hum drum. Somehow I decided on corn cakes and it snowballed into the most delicious, corny meal that has me so excited. You’re going to want to pick up some fresh corn on the cob, because spicy corn cakes with fresh salsa is calling your name.

I searched for a recipe to base my little daydream on and came upon one for sweet corn cakes. Beyond the corn that inspired this whole shebang, I also picked up these beautiful yellow tomatoes that I wanted to use. I immediately thought about salsa and that’s how the sweet corn cakes turned to spicy corn cakes. I just chopped up some vegetables I had on hand and squeezed some lime juice over them and set the bowl aside. Beyond the corn and jalepeño, the corn cakes are basically like pancakes. Oh wait, except for that cheese I slipped in there too. Because what’s a corn cake without delicious cheddar cheese?

After I’d make all the cakes, I stacked a few on a plate and topped it off with the salsa. I usually wait for Aaron to sit down before I start to eat but I was just so excited I dug right in and practically jumped out of my seat. So good! Really, they are. The corn brings a nice sweetness while the jalepeño gives it a little jab that I just love. The salsa is key because it brings a nice contrast of texture and flavor to the soft fluffiness of the cakes. Yum.

spicy corn cakes with fresh salsa

makes 12 4-inch pancakes | modified from etherfarm’s sweet corn cakes
fresh salsa
makes about 1 1/2 cups

1 tomato, roughly chopped
1 shallot, thinly sliced
2 garlic cloves, finely chopped
1/2 jalepeño, finely chopped
1 lime, juiced

Toss all the ingredients in a small bowl and combine. Set aside.

spicy corn cakes

2 ears fresh corn, kernels removed from ear (about 1 1/2 cups)
1/2 jalepeño, thinly sliced
1 cup milk
4 Tablespoons butter (1/2 stick)
2 large eggs
1 1/4 cup flour
1 Tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cheddar cheese, finely shredded
butter

1. Combine corn, pepper, milk and butter in a small saucepan over medium heat. Heat until butter melts, remove from heat.2. In a large bowl, whisk eggs well.

3. Add corn mixture to the eggs and mix well.

4. Sift flour, baking powder, sugar and salt into egg mixture and thoroughly combine. Fold in the cheese. Let sit for 5 minutes.

5. Melt 1/2 teaspoon butter in a large skillet over medium heat. Pour 1/4 cup batter into pan, depending on the size of your skillet, you should be able to fit a few in the same pan.

6. Cook for 1-2 minutes and flip, cooking another minutes or until golden. Repeat until all the batter is used.

7. Create a stack of pancakes and top with salsa. Eat up!

Comments: 12 Total

  1. Sarah

    July 21, 2009 at 9:00 am

    Oh, I can’t wait to make this. I just got braces on so I’ve been on the hunt for soft foods and this is perfect since I can’t have corn on the cob.

    Thanks for sharing!

  2. life according to celia

    July 21, 2009 at 9:14 am

    oh, corn!! i kind of want to be rapped up like a burrito in one of those cork cakes…

  3. Shannalee

    July 21, 2009 at 12:10 pm

    I was interested as soon as I saw the photos, but once I read your description, I was sold. These look fantastic! (Now to get my hands on some grilled corn…!)

  4. Dana

    July 21, 2009 at 3:34 pm

    That is my kind of pancake! Regular pancakes and syrup are much too sweet for me – this looks amazing.

  5. michaela

    July 27, 2009 at 4:17 pm

    can’t wait to try this recipe. just found your blog and think its pretty jazzy.

  6. mfree

    July 28, 2009 at 10:58 am

    made this last night and served it will grilled chicken thighs. it was heaven! thanks for the recipe!

  7. ed hardy shoes

    August 4, 2009 at 3:57 am

    made this last night and served it will grilled chicken thighs. it was heaven! thanks for the recipe!

  8. Roger Greene

    March 27, 2010 at 10:39 am

    These were tasty-just made it for Saturday breakfast. One thing though, from an editing standpoint, in the recipe there is no mention of what to do with the cheddar cheese. You do mention above your recipe, “Oh wait, except for that cheese I slipped in there too. Because what’s a corn cake without delicious cheddar cheese?” If you list an ingredient, it would be helpful to include what is done with that ingredient in the actual recipe’s instructions for the copy/pasters out there in internetland. Just a suggestion…

  9. Kelly

    March 28, 2010 at 8:34 pm

    Hi Roger,
    Thanks for letting me know about the error! It’s been edited.

  10. links london

    April 6, 2010 at 9:08 pm

    Thanks for letting me know about the error! It’s been edited.

  11. Stacy

    December 29, 2011 at 5:21 pm

    I made these tonight as a side with Black beans and Quesadillas…mmm mmm good!

  12. Pingback: The Best Remedy » Blog Archive » puffy corn pancakes with tomato + blackberry sauce

    September 6, 2012 at 12:03 pm

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