These Crispy Corn Cakes are made with simple ingredients and ready in about 15 minutes. These Crispy Corn Cakes are made with simple ingredients and ready in about 15 minutes! Add cheese, bacon and diced jalapeno for extra flavor!
Summer is on the way and that means that corn will make it's reappearance! We've made a few efforts of buying fresh corn in the store this spring, and it's still too early. It's just not good, yet. Luckily, while I'm waiting for summer sweet corn to arrive, I can use canned corn to put together these Crispy Corn Cakes!
Whipping up these corn cakes is super easy to do. Frying them can be a little tricky, mostly because they are prone to falling apart before you achieve crispiness on one side. When you first put them in the pan, it's very important to have sizzling hot oil, so that the cake will quickly brown.
This corn cakes recipe is customizable, as is any recipe, but I've put together some suggestions below!
- Omit the jalapeno peppers if they are too spicy. Consider adding a dash of hot sauce or a pinch of crushed red pepper flakes instead. Or, dice up about one quarter of a red bell pepper and add in place of the jalapeno. It's delicious!
- Switch up the cheese! Cheddar is what I call for and it's excellent, as is colby jack. Consider a blend of mozzarella and parmesan. I would NOT recommend doing 100% Parmesan, since it's a harder cheese, but it tastes great sprinkled on the top!
- Feel free to omit the bacon if you're avoiding meat.
- I love to top these with fresh green onions/chives. They are also great added to the batter!
I think these Crispy Corn Cakes would make a great side dish for:
A good non-stick skillet or cast iron skillet is essential for this recipe. This one is my go-to!
Crispy Corn Cakes
- 2 eggs
- 1 teaspoon baking powder
- 1 teaspoon sugar
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ cup all-purpose flour
- ½ cup cheddar cheese, shredded
- 15 ounces corn (one can, drained)
- ¼ cup bacon, cooked, crumbled (optional)
- 1 jalapeno, seeded, diced (optional)
- 3 tablespoon olive oil
- In a large mixing bowl, mix eggs, salt, pepper, sugar and baking powder. Once combined, add flour and whisk into wet mixture until incorporated.
- Add corn, shredded cheese, bacon and jalapeno.
- In a large skillet, heat olive oil on medium-high heat.
- Once the oil starts to sizzle, add scoops of the corn mixture using ice cream scoop or large spoon.
- Once in the pan, flatten the dollops out slightly, pressing very gently, careful not to break them apart.
- Cook for 2-3 minutes until the first side has browned, then flip and cook on the other side until browned.
- Once browned, remove the cakes on a paper towel lined plate to drain before serving.
Garnish with ranch, sour cream, chives
- Smoked Corn on the Cob
- Grilled Corn On the Cob in Foil
- Crockpot Corn Chowder
- Sweet Corn Spoon Bread
- Fresh Mexican Corn Casserole
- Cream Cheese Corn Casserole with Green Chiles
- Jalapeno Bacon Wrapped Corn on the Cob
Wednesday 31st of August 2022
Any ideas on how to sub the flower to make these gluten-free? Thanks!
Thursday 1st of September 2022
Hi Matia! Yes! I would try equal parts corn meal and Bob's Red Mill 1:1 Flour as the substitute for regular flour!
Thursday 4th of August 2022
How many does it make?
Thursday 19th of May 2022
Have you ever tried baking these in oven or air fryer? I try to stay away from pan fried foods. They sound delicious.
Wednesday 25th of May 2022
Hi Dorothy! These would absolutely work in the air fryer! I would try them at 390 for 6-7 minutes and keep a close eye on them! :)
Wednesday 29th of April 2020
Looks amazing, I want to make these for Mother's Day. Can I use fresh corn or is it better to use canned or frozen? tysm
Wednesday 29th of April 2020
I love that this tasty recipe takes only a few minutes to make! Love the spicy kick added, too!