Cilantro Pepper Corncakes

Somehow I was able to convince Wes to eat these… even though the title has the word “cilantro” in it.

Wes loathes cilantro.  He is one of those people who thinks it tastes “bitter.”

I hear there are quite a few others who share his opinion of my favorite herb. Luckily he has many other redeeming qualities that help me overlook his disdain for cilantro.

One of those qualities being that he is a good sport. He puts up with me “sneaking” it into all sorts of food and pretends like he doesn’t notice. In my defense, I use very little of it when I do add it into things and I always make sure to add lots of other flavors or heat to help cover it up.

Cilantro Pepper Corncakes were my most recent cilantro creation. Of course I knew I would love them, but would Wes?

Well I lucked out again. He really seemed to like the corncakes. Maybe it was because I told him we were having cake for dinner?

Not a complete lie. Although he is probably happy I didn’t cover these in buttercream.

Fresh salsa is a much better companion.

For the sake of the photograph, I garnished with extra cilantro. But for Wes’ plate, I made sure to leave the extra off. I didn’t want to send him running.

I made these extra spicy , but you definitely don’t have too. Personal preference! If you want to nix the serrano pepper, go for it. There is still lots of flavor without it.

However, I think the serrano pepper is just lovely in there. And the creamy avocado really helps to cool things down.

Cilantro Pepper Corncakes
Main Course
A spicy corncake full of south of the border flavor
  • ¾ cup flour
  • ¾ cup cornmeal
  • 2 tsp sugar
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 cups fresh corn kernels, separated
  • 1 egg
  • 1 serrano pepper
  • 1 clove garlic
  • ½ cup cilantro
  • ½ small red onion
  • ½ cup low fat buttermilk
  • 2 tbsp butter (or butter substitute)
  • Juice from ½ lime
  • Fresh Avocado
  • Pico de Gallo or salsa
  1. Combine flour, cornmeal, sugar, baking soda, and salt in a medium bowl. Stir together.
  2. In the bowl of a food processor, add 1 cup corn, egg, onion, serrano pepper, garlic, cilantro, buttermilk, and butter. Pulse until combined and fairly chopped.
  3. Stir corn mixture into the flour mixture. Add in remaining corn kernels and lime juice and stir together.
  4. Heat a skillet over medium high heat. Spray with pam and pour cakes onto the hot skillet in ½ cup increments. Cook about 3 minutes per side.
  5. Garnish with avocado and salsa. This recipe yields about 8 small pancakes. Serve two per person.
I served mine with grilled chicken and arugula to make it a complete meal. It was delicious!

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