Fresh Corn and Jalapeno Griddle Cakes

Fresh Corn and Jalapeno Griddle Cakes

Memorial Day has passed, and that means it’s (unofficially) summer!

If I had any white pants, I would wear them to celebrate. But I don’t – and the days in Utah that are both a) between Memorial Day and Labor Day and b) cool enough to wear pants are few, if they exist at all – so I’ll settle for eating fresh corn instead. Does that sound like a good plan?

Fresh Corn and Jalapeno Griddle Cakes

I thought so, too.

Ears of corn are 3 for $1 at my grocery store right now, so I’m trying to take advantage. I hope they’re plentiful where you are, as well! If not, some defrosted frozen corn would serve as a good substitute here.

Fresh Corn and Jalapeno Griddle Cakes

I’m calling these “griddle cakes” because I’m not sure what else to call them. They are stuffed with fresh corn, jalapenos, green onions, and cheddar, and then grilled to a crunchy golden perfection. They’re too chunky and have too high of an egg-to-flour ratio to really be called pancakes, although I do think they’d make an excellent brunch dish. “Griddle cakes” sounds more rustic and savory to me, which these certainly are, so that’s what we’re calling them! And if you own a griddle to cook them on, well, that’s a bonus.

Fresh Corn and Jalapeno Griddle Cakes

These little cakes are very low-maintenance, and I can imagine eating them at really any time of day. Make that at every time of day. And deliver some to me right now, please.

But seriously, we ate them at 4 pm, which is not a mealtime, and then ended up calling them dinner when we weren’t hungry later. (Oh, except we wanted dessert, which is why we had to say we’d already had dinner.) They would also be great for brunch or lunch, or you could even make them half the size and serve them as an appetizer.

Fresh Corn and Jalapeno Griddle Cakes

I liked mine topped with a scoop of Greek yogurt and salsa verde. That’s just an option, of course, but I would recommend not topping them with something too spicy or over-the-top. The cakes themselves are super tasty, but the fresh flavors kind of get lost if you use too pungent a salsa or topping, in my experience.

Also, how pretty are the Trader Joe’s salsa jars? I used one in my breakfast burrito pictures, too :) I wish I could say this post were sponsored by Trader Joe’s (hint hint, TJ’s!), but that’s not the case – I just like the way their salsa looks. And also tastes. This salsa verde pairs perfectly with anything cheesy! Yum. Highly recommend.

Fresh Corn and Jalapeno Griddle Cakes

OK, I think that’s all the news that’s fit to print about these little cakes. Enjoy!

Fresh Corn and Jalapeno Griddle Cakes

5.0 from 2 reviews
Fresh Corn and Jalapeno Griddle Cakes
 
Hands-on time
Cook time
Total time
 
These fresh-tasting griddle cakes are stuffed with corn, jalapenos, green onions, and cheddar, and then grilled to a crunchy golden perfection. Topped with Greek yogurt and salsa, they make a great brunch dish or hot appetizer.
Author:
Yields: 10-12 small pancakes
Ingredients
For the griddle cakes:
  • 2 cups fresh or frozen and defrosted yellow corn (about 3 ears of corn)
  • 1 jalapeno, finely chopped
  • 2/3 cup thinly sliced green onions (about 5)
  • 4 eggs
  • 1/2 cup shredded cheddar cheese
  • 2 Tbsp olive oil plus extra for cooking
  • 1/2 cup flour
  • 1/2 cup yellow cornmeal
  • 1/2 tsp kosher salt
  • 1/2 tsp ground black pepper
For serving:
  • Greek yogurt or sour cream
  • salsa verde
  • additional green onions
Instructions
  1. Pulse 1 cup of the corn kernels in food processor until roughly chopped, just a few seconds. Add to a large bowl along with the rest of the corn kernels, jalapeno, green onions, eggs, cheddar, and olive oil. Stir to combine.
  2. In a separate bowl, combine the dry ingredients. Add to the corn mixture and stir gently to combine.
  3. Heat a non-stick pan or griddle over medium-high heat. Add a small amount of olive oil to coat. Scoop the corn batter, 1/4 cup at a time, onto the griddle. It should be somewhat thick, but you should not need to flatten or spread it. Cook until golden brown, about 2 minutes on each side.
  4. Serve with Greek yogurt or sour cream, salsa verde, and additional green onions.
Notes
Adapted from Sunset magazine via MyRecipes.

 

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Comments

    • Lois says

      Comments are THE Most annoying thing about food blogs. Everyone says these look good. Who cares? Taste is the issue and for that, you must make them first — THEN comment!

  1. says

    Corn is 8 for $2 here in California :) During the summer, I pretty much crave any combinations involving corn, cheese & jalapeno…definitely going to pin these for a summer brunch (or 4pm dinner) idea!

    • Erica says

      Ours reheated well in the microwave, and I imagine they’d be even better in the toaster oven. I didn’t freeze any, but I bet they’d freeze well, too!

  2. Becky (central oregon) says

    Oh…My …Goodness…
    These look just purfect!
    Hummm I need to head out the door to grab some corn and we are having these for dinner tonight!

    • Erica says

      Hmm maybe playing around using almond milk instead of the eggs? They won’t be the same, of course, but they should still stick together. Let me know what you come up with!

  3. Theresa says

    I made these this morning for guests, with smoked cheddar cheese and an extra jalapeno. They loved it (and so did I!) – thanks for the recipe!

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