Spicy Corn Cakes with Red Chiles, Cilantro, and Goat Cheese

5 from 4 votes

Spicy Corn Cakes with Red Chiles, Cilantro, and Goat Cheese

You can use any type of cheese you have on hand for these savory corn cakes. I like a tangy goat cheese, but a sharp cheddar or a creamy Monterey jack would be equally delicious. Top with fried eggs, soy chorizo, or both for a hearty meal.

Course Breakfast and Brunch

Cuisine American

Keyword spicy corn cakes

Prep Time 10

Cook Time 10

Total Time 20

Servings Servings

Calories 258kcal

Author Robin @ All Ways Delicious

Ingredients

1 cup finely ground corn meal
½ cup all-purpose flour
1 teaspoon salt
1 teaspoon ground cumin
2 large eggs
1 ½ cups plain whole-milk yogurt
Kernels from 2 ears of corn or about 2 cups frozen or drained canned corn)
2 red or green jalapeno or Serrano chilies seeded and diced
¼ cup minced fresh cilantro
4 ounces shredded or crumbled cheese
2 tablespoons vegetable oil
Salsa for serving

Instructions

Combine the corn meal, flour, salt, and cumin in a medium bowl or pot and stir to mix. Add the eggs and mix with a fork until combined. Stir in the yogurt, corn, chilies, cilantro, and cheese.
Heat the oil in a skillet over medium-high heat. When the oil is hot, ladle the batter into the pan about 1/4 of a cup at a time, flattening each dollop to make a circle about 4 inches across and 1/4 –inch thick. Cook 2 to 3 minutes until golden brown on the bottom, then flip and cook another 2 to 3 minutes until the second side is browned. Drain on paper towels and serve hot, topped with salsa, if desired.

Nutrition