Mexican Corn Cakes with Jalapeno & Lime
Makes 8-10 Cakes
Makes 8-10 Cakes
Some Notes & Tips
Don't use your spatula to squish them as they cook. Just let them do their thing so they'll be fluffy and light. Cook until lightly golden brown on both sides. It's sort of like making pancakes. Try not to overcook them. I use my large nonstick Scanpan for this recipe.
Instead of frozen corn, fresh is nice in the summertime.
To keep things on the lighter side, I use a cup of reduced fat Mexican cheese blend in this recipe. But cheddar or Monterey Jack are good choices too. You can increase the cheese to 1 1/2 cups if you're in the mood.
Some sliced avocado and tomatoes are nice alongside these corn cakes. A side of bacon is an indulgent treat too.
* 16-ounces of frozen corn (about 3 cups). I use one 16-oz bag of Bird's Eye Sweet Corn. Fresh corn will work too.
* 4 scallions
* All or part of one jalapeno pepper, minced
* 1-2 limes
* 2 large eggs
* 1/4 cup milk
* 1 cup shredded Mexican cheese blend. I use reduced fat.
* 1 cup self rising flour
* Oil for cooking
* Salt to taste
* To Serve: lime wedges, sour cream, salsa, sliced tomatoes, sliced avocado
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, stirring once or twice to promote even cooking. 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. With a large spoon, drop the batter onto the hot pan. Fry until both sides are golden brown and the centers are cooked. Serve with a good squeeze of lime, extra lime wedges, sour cream and any of the suggestions.
Don't use your spatula to squish them as they cook. Just let them do their thing so they'll be fluffy and light. Cook until lightly golden brown on both sides. It's sort of like making pancakes. Try not to overcook them. I use my large nonstick Scanpan for this recipe.
Instead of frozen corn, fresh is nice in the summertime.
To keep things on the lighter side, I use a cup of reduced fat Mexican cheese blend in this recipe. But cheddar or Monterey Jack are good choices too. You can increase the cheese to 1 1/2 cups if you're in the mood.
Some sliced avocado and tomatoes are nice alongside these corn cakes. A side of bacon is an indulgent treat too.
* 16-ounces of frozen corn (about 3 cups). I use one 16-oz bag of Bird's Eye Sweet Corn. Fresh corn will work too.
* 4 scallions
* All or part of one jalapeno pepper, minced
* 1-2 limes
* 2 large eggs
* 1/4 cup milk
* 1 cup shredded Mexican cheese blend. I use reduced fat.
* 1 cup self rising flour
* Oil for cooking
* Salt to taste
* To Serve: lime wedges, sour cream, salsa, sliced tomatoes, sliced avocado
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, stirring once or twice to promote even cooking. 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. With a large spoon, drop the batter onto the hot pan. Fry until both sides are golden brown and the centers are cooked. Serve with a good squeeze of lime, extra lime wedges, sour cream and any of the suggestions.
No comments:
Post a Comment