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Monday's Meal: Jalapeno Corn Cakes

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Dzintra Dzenis, from Plate by Dzintra, joined us in the Good Day kitchen to show us a new twist on meal that would be perfect for Mother's Day.

Recipe: Jalapeno Corn Cakes with Avocado Salsa and Shrimp


  • 1 cup all-purpose flour
  • 1 cup yellow corn meal
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • pinch of pepper
  • 2 cups corn kernels
  • 2 jalapeno peppers, diced
  • 2 eggs
  • 1 cup milk
  • ½ cup heavy cream or half-and-half
  • 3 tablespoons melted butter


  1. In a medium-size bowl combine dry ingredients (flour, corn meal, sugar, baking powder, salt and pepper.
    In a separate bowl whisk together milk, cream, eggs and melted butter, corn, and jalapenos.  Gently combine both mixtures, cover and refrigerate until ready to use.
  2. When cooking the cakes, heat a non-stick pan or griddle with clarified butter, grape seed oil or extra light olive oil.
  3. When the pan is nice and hot, drop tablespoons of batter into the pan, and flatten out to make a nice round shape. 
  4. When the edges sizzle and turn golden, flip the cakes and finish cooking the other side. 
  5. Set aside and keep warm until ready to use. 
  6. Key: To flash heat them before serving, place them in a 350 F oven for 1 minute on a cookie sheet, to warm them through.

Recipe: Avocado Salsa

  • 3 large ripe (but firm) avocados, diced
  • 1 red or yellow bell pepper, diced
  • 2 jalapenos, diced
  • 3 spring onions (scallions), diced (using only the white part)
  • 3 ripe tomatoes, seeded and diced
  • ¼ cup fresh cilantro leaves, chopped
  • 1 lime (juice)
  • 3 tablespoons extra light olive oil
  • 1/8 teaspoon salt (or to taste)
  • 1 dash of fine ground black pepper


  1. In a medium sized bowl, whisk together lime juice, olive oil, salt and pepper. 
  2. Fold in all other ingredients, cover and refrigerate until ready to use.

Serving Suggestion:

Arrange warm jalapeno corn cakes on a plate, top with grilled or seared shrimp, avocado salsa and a dollop of crèma poblana.

Key:  Feel free to substitute lobster, crab or smoked salmon, if you don't care much for shrimp.  For a vegetarian option, serve corncakes with just the salsa and crèma!   For an extra special treat, substitute the crèma poblana….with Hollandaise sauce!

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