Corn Cakes

• 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

1. In a mixing bowl, combine flour, baking powder, salt, cracked black pepper.
2. Whisk together dry ingredients. Add seltzer water and whisk until smooth.
3. Add corn, queso fresco, jalapeño, and chives to the batter.
4. Fold together until fully incorporated.
5. Place a cast iron skillet (or pan) over medium heat and melt 1 tablespoon butter.
6. Pour ¼ cup sized scoops into the hot skillet, a few at a time, and fry for about 4 minutes.
7. Flip corn cakes and fry for an additional 4 minutes or until golden brown and crisp.
8. Remove from heat and lightly season with salt and pepper. Repeat with more butter and the rest of the batter. Transfer cakes to a platter.
9. Drizzle with honey and finish with a sprinkle of sea salt flakes, crumbled queso fresco and chives.
10. 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.
11. Place a cast iron skillet (or pan) over medium heat and melt 1 tablespoon butter.
12. 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.
13. Repeat with more butter and batter until all the cakes have been made.
14. Transfer cakes to a platter and drizzle with honey and finish with a sprinkle of sea salt flakes, crumbled queso fresco and chives.

Make Ahead Instructions

The corn cakes can be made and stored in an airtight container in the refrigerator for up to 3 days.

When ready to serve, place them onto a lightly greased baking sheet in a single layer and bake at 375˚F for 5 to 6 minutes. Flip each corn cake and continue to bake for an additional 2 to 3 minutes.