These Mini Corn Cakes with Jalapeño & Lime Crema are crispy on the outside, tender inside, and packed with sweet corn and a kick of spice. Topped with a zesty lime crema, they’re the perfect make-ahead appetizer for parties, brunch, or festive gatherings.
Yields 20 Servings Servings Quarter (5 Servings) Half (10 Servings) Default (20 Servings) Double (40 Servings) Triple (60 Servings) Prep Time 15 minsCook Time 15 minsTotal Time 30 minsMakes 20–24 mini cakes
For the Mini Corn Cakes
1 ½ cups fresh or thawed frozen corn kernels
1 egg
⅓ cup all-purpose flour
¼ cup cornmeal
¼ cup scallions, finely chopped
1 small jalapeño, finely diced (remove seeds for less heat)
1 tbsp fresh cilantro or parsley, chopped
½ tsp baking powder
¼ tsp salt
¼ tsp smoked paprika or chili powder (optional)
2 tbsp milk or buttermilk
Oil or butter for frying
For the Lime Crema
½ cup sour cream or Greek yogurt
Zest & juice of 1 lime
Salt to taste
Optional: dash of hot sauce or 1 tsp honey
Make the Corn Batter
1
In a bowl, combine corn, egg, flour, cornmeal, jalapeño, scallions, cilantro, baking powder, spices, and milk.
Mix until just combined — the batter should be thick but scoopable.
Cook the Corn Cakes
2
Heat a skillet over medium heat with a thin layer of oil.
Drop heaping teaspoons of batter into the pan and flatten slightly.
Cook 2–3 minutes per side until golden and cooked through.
Transfer to a paper towel-lined tray. Keep warm in a low oven if needed.
Make the Lime Crema
3
Whisk together sour cream, lime zest and juice, and a pinch of salt.
Adjust with more lime or a touch of honey to balance flavors.
Assemble & Serve
4
Top each corn cake with a small dollop of lime crema.
Garnish with extra jalapeño slices, cilantro, or lime zest if desired.
Pairing Suggestions
Tips & Notes
6
Make-ahead: You can cook the cakes in advance and reheat in the oven (375°F for 5–7 minutes).
For extra texture: Use half puréed corn and half whole kernels.
Milder option: Replace jalapeño with finely diced bell pepper.
Bite-size perfection: These also work great as a base for stacking with avocado slices or shredded chicken.
Ingredients Makes 20–24 mini cakes
For the Mini Corn Cakes
1 ½ cups fresh or thawed frozen corn kernels
1 egg
⅓ cup all-purpose flour
¼ cup cornmeal
¼ cup scallions, finely chopped
1 small jalapeño, finely diced (remove seeds for less heat)
1 tbsp fresh cilantro or parsley, chopped
½ tsp baking powder
¼ tsp salt
¼ tsp smoked paprika or chili powder (optional)
2 tbsp milk or buttermilk
Oil or butter for frying
For the Lime Crema
½ cup sour cream or Greek yogurt
Zest & juice of 1 lime
Salt to taste
Optional: dash of hot sauce or 1 tsp honey
Directions Make the Corn Batter
1
In a bowl, combine corn, egg, flour, cornmeal, jalapeño, scallions, cilantro, baking powder, spices, and milk.
Mix until just combined — the batter should be thick but scoopable.
Cook the Corn Cakes
2
Heat a skillet over medium heat with a thin layer of oil.
Drop heaping teaspoons of batter into the pan and flatten slightly.
Cook 2–3 minutes per side until golden and cooked through.
Transfer to a paper towel-lined tray. Keep warm in a low oven if needed.
Make the Lime Crema
3
Whisk together sour cream, lime zest and juice, and a pinch of salt.
Adjust with more lime or a touch of honey to balance flavors.
Assemble & Serve
4
Top each corn cake with a small dollop of lime crema.
Garnish with extra jalapeño slices, cilantro, or lime zest if desired.
Pairing Suggestions
Tips & Notes
6
Make-ahead: You can cook the cakes in advance and reheat in the oven (375°F for 5–7 minutes).
For extra texture: Use half puréed corn and half whole kernels.
Milder option: Replace jalapeño with finely diced bell pepper.
Bite-size perfection: These also work great as a base for stacking with avocado slices or shredded chicken.
Mini Corn Cakes with Jalapeño & Lime Crema
