Start by shucking the corn. Cut the kernels off the cob into a bowl. You should have about 1 to 1.5 cups. Try to savor that sweet corn smell—who doesn’t love it?

In a large bowl, combine the flour, baking powder, sea salt, black pepper, and smoked paprika. Mixing these dry ingredients together ensures an even distribution of flavors throughout your cakes.

In another bowl, whisk together the chilled sparkling water, melted butter, serrano pepper, cilantro, and half of the chives. This liquid mixture adds moisture and flavor directly to the cake batter.

Gently fold the dry mixture into the wet ingredients. Be careful to avoid overmixing—this creates tougher cakes. Initially, it might look a bit lumpy, and that’s perfectly fine. A little bumpiness goes a long way.

Gently add the corn kernels and crumbled cotija cheese to the mixture. Again, mix just until combined.

Heat a skillet over medium-high heat and add a tablespoon of butter. Let it melt, covering the bottom of the pan.

Use a ladle to pour portions of the batter into the skillet. Cook for 3-4 minutes on each side, until golden. Place them in a warm oven while you finish cooking the remaining batter.

These corn cakes are best served hot. Drizzle with honey and sprinkle with the remaining chives and cheese for that finishing touch.