Jalapeno Corn Cakes

🥄 Ingredients

• 3 cups cooked yellow corn ((or 2 15-ounce cans of whole kernel corn))
• 1 small yellow onion, (diced (about 3/4 cup))
• 2 large eggs
• 1/4 cup chopped cilantro (lightly packed)
• 1 1/2 teaspoons salt
• 1/2 teaspoons garlic powder
• 1 pinch freshly ground black pepper
• 1 1/4 cup yellow corn meal
• 1 teaspoon baking powder
• 2 large jalapeño peppers (deviened and finely diced)
• 3 tablespoons olive oil

👨‍🍳 Instructions

1. 1

   In a large bowl, combine 2 cups of yellow corn, onion, eggs, cilantro, salt, garlic powder and black pepper. Blend using an immersion blender (or regular stand blender) until the mixture is mostly smooth.

2. 2

   Add in remaining yellow corn, yellow corn meal, baking powder and jalapenos. Stir until fully combined.

3. 3

   Heat 1 tablespoon olive oil in large frying pan over medium-high heat. Using an ice cream scoop, drop scoops of the mixture into the pan and pan fry until golden brown, about 3 minutes per side. (If you don't have an ice cream scoop, measure out about 3 heaping tablespoons per corn cake.)

4. 4

   Season corn fritters with more salt and pepper, if necessary, and serve with crème fraîche or sour cream, freshly diced jalapenos and cilantro.

📊 Nutrition (per serving)

Nutritional values are estimates from the original source.