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Bacon and Jalapeno Corn Cakes

Corn cakes made with a light beer batter, bacon, squash and jalapeno and are crisped up on a griddle.
Bacon and Jalapeno Corn Cakes

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Servings: 8
Total Time: 30 minutes
Recipe by: Rae


4 slices bacon, cut into 1/2 inch pieces
4 ears corn, shucked and kernels removed (about 2.5-3 cups)
1 medium yellow squash, seeded and diced small
Beer Batter:
2 eggs
1/2 tsp baking powder
1/2 cup beer
1/2 cup flour
1/2 cup corn meal
3/4 tsp black pepper
3/4 tsp kosher salt
1/4 cup green onion, sliced thinly
2 jalapenos, diced small (remove seeds for a milder spicy level)


1. Brown the bacon in a large skillet until crispy. Remove with a slotted spoon, reserving the grease in the pan, and allow the bacon bits to drain on paper towels.

2. Add the corn and squash to the pan and cook over medium-high heat until the edges begin to char. Turn off heat and allow to cool 10 minutes.

3. In the meantime: in a large bowl whisk together all the Beer Batter ingredients and set aside.

4. Heat the griddle. to medium high and grease well.

5. Add the bacon and corn mixture to the batter and fold in.

6. Scoop 1/4 size dollops onto the griddle and flatten with the back of the measuring cup.

7. Allow to brown, flip to the other side and brown.

8. Remove from the griddle and repeat until all the batter is gone. Makes about 18-20 cakes.


This recipe is very versatile it's great as an appetizer, or a main dish served (with a side of chipotle sweet potatoes mash) or even a side with steak or chicken.

Serve with a sour cream based sauce such as this Poblano Cream: just mix all the ingredients in a blender.
1 poblano, roasted, peeled and seeded
1 tsp lime juice
1 tsp salt
1/3 cup yogurt or sour cream

Red jalapeno would look very pretty if you can find them.

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Bacon and Jalapeno Corn Cakes

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