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If you’re in search of a delightful dish that seamlessly combines flavor, simplicity, and versatility, look no further than Cheesy Sweet Corn and Jalapeño Cakes. This savory treat is perfect for a variety of occasions, from casual get-togethers to elegant dinner parties. The balance of sweet corn, spicy jalapeños, and sharp cheddar cheese creates an irresistible flavor profile that is sure to satisfy your taste buds.

Cheesy Sweet Corn and Jalapeño Cakes

Discover the mouthwatering flavors of Cheesy Sweet Corn and Jalapeño Cakes, a perfect blend of sweet corn, spicy jalapeños, and sharp cheddar cheese. Ideal for any occasion, these savory treats are simple to make and sure to impress. Enjoy them as appetizers, snacks, or side dishes. With a quick preparation time and accessible ingredients, this dish is perfect for busy nights or casual gatherings. Try this recipe for a delightful culinary experience that balances flavor and nutrition effortlessly.
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Ingredients
  

1 cup sweet corn kernels (fresh off the cob or canned)

1/2 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 teaspoon garlic powder

1/2 cup sharp cheddar cheese, grated

1/4 cup fresh jalapeño, finely chopped (seeds removed for a milder flavor)

1/4 cup green onions, sliced

1 large egg

1/2 cup buttermilk

2 tablespoons olive oil (for frying)

Instructions
 

Prepare the Ingredients: If using fresh sweet corn, carefully cut the kernels off the cob and set them aside. Finely chop the jalapeño and green onions. Keep all ingredients within reach for a smooth cooking process.

    Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, salt, black pepper, and garlic powder. Use a whisk to blend these ingredients thoroughly, ensuring an even distribution of the leavening agents and spices.

      Incorporate Wet Ingredients: In a separate bowl, crack the egg and add the buttermilk. Whisk them together until well combined. Gradually pour this mixture into the bowl with the dry ingredients, stirring gently until just combined. Avoid overmixing to keep the cakes light and fluffy.

        Fold in Corn and Cheese: Carefully fold in the sweet corn, grated cheddar cheese, chopped jalapeño, and sliced green onions into the batter. Aim for an even distribution of ingredients without overworking the mixture.

          Heat the Skillet: Place a large skillet over medium heat and add the olive oil. Allow the oil to heat until shimmering but not smoking.

            Cook the Cakes: Using a 1/4 cup measuring cup, scoop the batter and pour it into the hot skillet. Flatten each mound gently with the back of the cup to create even cakes. Cook each cake for about 3-4 minutes, or until golden brown on the bottom, then carefully flip them over. Cook for an additional 3-4 minutes until both sides are nicely browned and cooked through. Repeat this process with the remaining batter, adding more olive oil to the skillet as needed to prevent sticking.

              Serve: Once cooked, transfer the corn cakes to a paper towel-lined plate to absorb any excess oil. Serve them warm, topped with a dollop of sour cream or your favorite dipping sauce. For an extra touch, garnish with additional green onions or fresh cilantro.

                Prep Time, Total Time, Servings: 15 mins | 30 mins | 4 servings