Ingredients

The following ingredients have 11 Servings
  • 1 cup all purpose flour
  • 1 ½ teaspoons baking powder
  • ¾ teaspoon salt
  • ¼ teaspoon cracked black pepper
  • ⅔ cup seltzer water
  • kernels from 2 cobs of corn (about 1 1/3 cups)
  • ½ cup crumbled queso fresco, plus more for garnish
  • 1 jalapeno, seeded and finely diced
  • 1 tablespoon thinly sliced chives, divided
  • 4 tablespoons salted butter, divided
  • honey for drizzling

Instruction

  • In a mixing bowl whisk together flour, baking powder, salt, cracked black pepper. Pour seltzer water into the mixture and continue to whisk together. Fold in corn, queso fresco, jalapeno, and chives until thoroughly combined.
  • Place a cast iron skillet (or pan) over medium heat and melt 1 tablespoon butter.
  • Pour ¼ cup sized scoops into the hot skillet, a few at a time, and fry on each side for about 4 minutes or until golden brown and crisp. Remove from heat and lightly season with salt and pepper.
  • Repeat with more butter and batter until all the cakes have been made.
  • Transfer cakes to a platter and drizzle with honey and finish with a sprinkle of sea salt flakes, crumbled queso fresco and chives.