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.
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.
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.
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.
Top each corn cake with a small dollop of lime crema.
Garnish with extra jalapeño slices, cilantro, or lime zest if desired.
Drinks:
Cerveza with lime (Mexican lager)
Sauvignon Blanc or Albariño
Jalapeño margarita or citrusy Paloma
Other Flavor-Forward Bites:
Mini Elote Cups
Tuna Tataki on Cucumber Ribbons
Guacamole Deviled Eggs
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.
20 servings