Mexican Corn Cakes
3 cups fresh corn (1-1/2 cups)
4 scallions (I used 1 T. yellow onion -minced)
1 jalapeno pepper (about 1/2 a pepper - minced)
2 large eggs (1 egg)
1/4 cup milk (2 T. milk)
1 cup shredded Mexican cheese blend (1/2 cup)
1 cup self rising flour (1/2 cup reg. flour)
salt - to taste
Dice the dark green and light green parts of the scallions and put them in a large microwave safe bowl along with the corn and the minced jalapeno pepper. Microwave the mixture for 3-4 minutes. ( I just microwaved the corn, onion, and pepper for 2-3 minutes). Let the mixture cool slightly and then stir in the milk, cheese, self rising flour, salt and eggs. Mix to combine. Heat a large fry pan on the stove with oil. Drop the batter onto the hot pan. Fry until both sides are golden brown and the centers are cooked. Serve with lime wedges, salsa, sliced tomato, sliced avocado, or sour cream.
I cut this recipe in half (amounts used noted above) and it made 5 cakes. I dipped them in salsa and sour cream - delish!!!