CORN CAKES

Mexican Corn Cakes with Jalapeno & Lime 

Makes 8-10 Cakes

Some Notes & Tips 

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 very nice in summer.

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 of my readers have added ground cumin to the batter. Others have added a bit of fresh oregano and smoked paprika. Have fun and put your own spin on this simple recipe.   

Some sliced avocado and tomatoes are nice alongside these corn cakes.  

Ingredients

• 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, salsa, sour cream, salted Greek yogurt, sliced tomatoes, sliced avocado, hot sauce 

Instructions

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.