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Jalapeño Corn Cakes

Total Time
30 mins

Try these corn cakes as a summertime vegetarian main course, served with a salad–or make them smaller, for an appetizer.

su-Jalapeño Corn Cakes

Photo: Annabelle Breakey
 1 large egg
 1 cup milk
 3/4 cup medium-grind cornmeal, preferably stone-ground*
 1/2 cup flour
 1/2 teaspoon kosher salt
 2 teaspoons baking powder
 1 teaspoon chopped fresh marjoram leaves
 3 green onions, chopped, plus sliced onions for garnish
 1 jalapeño chile, seeded and chopped
 2 cups fresh corn kernels
 1/4 cup vegetable oil
  Sour cream or Greek yogurt
Step 1

Whisk egg and milk together in a medium bowl. Add cornmeal, flour, salt, baking powder, and marjoram, stirring to combine. Fold in chopped onions, jalapeño, and corn.

Step 2

Heat 2 tbsp. oil in a large nonstick frying pan over medium heat. Scoop 1/4-cup portions of batter into pan. Cook, turning once, until puffed and browned, about 6 minutes total. Repeat with remaining batter, adding more oil between batches. Serve with sour cream and sliced onions.

Step 3

*Buy in a well-stocked grocery store or natural-food store.

Step 4

Note: Nutritional analysis is per 2-cake serving.

Nutrition Facts

Amount Per Serving
Calories 259Calories from Fat 42
% Daily Value *
Total Fat 13g20%

Saturated Fat 2.1g11%
Cholesterol 39mg13%
Sodium 348mg15%
Total Carbohydrate 32g11%

Dietary Fiber 2.9g12%
Protein 6.3g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.