Isabel Eats · by Isabel Orozco-Moore★ 4.5 (15)
Jalapeno Corn Cakes
NUTRITION · PER SERVING—
CAL 6%·PRO 7%
CARBS 19G58% OF CAL
2G FIBER14G OTHER2G TOTAL SUGAR
FAT 5G36% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Quick and easy corn cakes with jalapeños and cilantro. These are crispy on the outside, tender inside, and a perfect Mexican-inspired side dish.
sidemexican🌀 blender🍳 skilletdairy freegluten freevegetarian
View the full recipe on Isabel Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 3 cups cooked yellow corn ((or 2 15-ounce cans of whole kernel corn))
- 1 small yellow onion, (diced (about 3/4 cup))
- 2 large eggs
- 1/4 cup chopped cilantro (lightly packed)
- 1 1/2 teaspoons salt
- 1/2 teaspoons garlic powder
- 1 pinch freshly ground black pepper
- 1 1/4 cup yellow corn meal
- 1 teaspoon baking powder
- 2 large jalapeño peppers (deviened and finely diced)
- 3 tablespoons olive oil
At a glance
PER SERVING
CAL 6%·PRO 7%
CARBS 19G58% OF CAL
2G FIBER14G OTHER2G TOTAL SUGAR
FAT 5G36% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 307mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 158mg
- Calcium
- 9mg
- Iron
- 0.82mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 307MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.