Cowboy Candy Corn Cakes
Rated 5.0 stars by 1 users
Category
Main Course
Servings
8
Prep Time
20 minutes
Cook Time
35 minutes
Fresh corn, sharp cheddar, and a spoonful of honey, pan-fried into golden cakes and built on Spiceology Cowboy Candy Seasoning — cane sugar, jalapeño, and vinegar doing the sweet-savory heavy lifting. One bowl, one skillet, and a platter that empties before the second batch hits the rack.
Author:Chef Ryan
Ingredients
-
3 cups fresh corn kernels (about 3 ears)
-
1 cup all-purpose flour
-
2 Tbsp Spiceology Cowboy Candy Seasoning
-
1 tsp baking powder
-
½ tsp kosher salt
-
½ cup shredded marble cheddar
-
½ cup finely diced yellow onion (about ½ medium onion)
-
¼ cup drained, chopped candied jalapeños, or 1 fresh jalapeño, seeded and finely diced
-
2 large eggs
-
½ cup whole milk
-
1 Tbsp honey
-
¼ cup canola oil, plus more as needed
-
Sour cream (optional)
-
Garlic aioli (optional)
Corn Cakes
To Serve
Directions
Cut the kernels from the cobs into a large bowl. If using frozen corn, thaw and pat dry; if using canned, drain well and pat dry — wet corn makes a slack batter.
In a second large bowl, whisk together the flour, Cowboy Candy Seasoning, baking powder, and salt.
In a measuring cup, whisk the eggs, milk, and honey until smooth.
Pour the wet mixture into the dry and stir just until no dry flour remains. Fold in the corn, cheddar, onion, and jalapeños. The batter should be thick and scoopable — do not overmix.
Heat the oil in a large nonstick or cast-iron skillet over medium heat until it shimmers, about 350°F. It should sit about ⅛ inch deep.
Working in batches of 4 or 5 so the pan is not crowded, drop ¼-cup scoops of batter into the oil and flatten gently into cakes about ½ inch thick. Fry 3–4 minutes, until deep golden and set at the edges.
Flip carefully and fry 2–3 minutes more, until the centers feel firm (not wet) when pressed.
Transfer to a wire rack set over a sheet pan. Add oil between batches as needed and let it come back to temperature before the next round; hold finished cakes in a 200°F oven while you fry the rest.
Serve warm with sour cream or garlic aioli.
Recipe Note
Chef's Tip
The blend already carries cane sugar, sea salt, and jalapeño, so go easy on extra salt. Fry one test cake before committing to a full batch — it tells you where the seasoning lands and whether the centers set before the outsides get too dark. For a softer onion bite, sauté the diced onion 3–4 minutes and cool it before folding in.
