Jalapeño Corn Cakes

2 cups sweet corn kernels

1/2 cup all-purpose flour

1/3 cup cornmeal

2 large eggs

1 jalapeño, finely diced

3 green onions, sliced

1/2 cup shredded cheddar cheese

1 teaspoon garlic powder

1 teaspoon smoked paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons olive oil

Whipped Goat Cheese

150g goat cheese, softened

1/3 cup Greek yogurt

1 tablespoon olive oil

1 tablespoon fresh lime juice

1 garlic clove

1 tablespoon fresh chives, finely chopped

Lime Honey Drizzle

3 tablespoons honey

1 tablespoon fresh lime juice

1 teaspoon lime zest

1/4 teaspoon chili flakes (optional)

Garnish

Fresh chives

Extra crumbled goat cheese

Thinly sliced jalapeños

Lime wedges

In a large mixing bowl, combine corn kernels, flour, cornmeal, eggs, jalapeño, green onions, cheddar cheese, garlic powder, smoked paprika, salt, and black pepper.

Stir until a thick batter forms.

Heat olive oil in a large skillet over medium heat.

Scoop about 2 tablespoons of batter per cake into the skillet and gently flatten.

Cook for 3–4 minutes per side until deeply golden and crispy.

Transfer to a paper towel-lined plate and keep warm.

In a food processor, blend goat cheese, Greek yogurt, olive oil, lime juice, garlic, and chives until smooth and fluffy.

In a small bowl, whisk together honey, lime juice, lime zest, and chili flakes.

Arrange the warm corn cakes on a serving platter.

Top each cake with a generous spoonful of whipped goat cheese.

Drizzle with the lime honey sauce.

Garnish with extra goat cheese, fresh chives, jalapeño slices, and lime wedges before serving.

Calories: 445

Protein: 15g

Carbohydrates: 41g

Fat: 25g

Fiber: 3g

Sugar: 13g

Sodium: 630mg