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Corn & Jalapeno Griddle Cakes


Griddle Cakes

  • 2 Cups of Fresh or Frozen and Defrosted Yellow Corn (about 3 ears of corn)
  • 1 Jalapeno, finely chopped
  • 2/3 Cup of Thinly Sliced Green Onions (about 5)
  • 4 Eggs
  • 1/2 Cup of Shredded Cheddar Cheese
  • 2 Tablespoons of Olive Oil, plus extra for cooking
  • 1/2 Cup of Flour
  • 1/2 Cup of Yellow Cornmeal
  • 1/2 Teaspoon of Kosher Salt
  • 1/2 Teaspoon of Ground Black Pepper

For Serving

  • Sour Cream
  • Salsa Verde
  • Green Onions


  1. Pulse 1 cup of the corn kernels in a 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 your griddle to 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.

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