 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
|
These yummy little corn cakes are a great side dish for chicken or fish, and they also make a good appetizer. You can prepare the batter a few hours ahead and refrigerate, then saute just before serving. Ingredients:
4 ears fresh sweet corn, remove kernels from cob |
1 small red onion, finely chopped |
1 stalk celery, finely chopped |
1 jalapeno chile, seeded and very finely chopped (optional) |
1 clove garlic, mashed to a paste |
3 tablespoons cilantro, finely chopped |
1/2 teaspoon kosher salt |
1/4 teaspoon fresh ground black pepper |
1/8 teaspoon cayenne (add more if you like) |
1/4 cup flour |
3 large eggs (if eggs are smaller use 4) |
2/3 cup monterey jack cheese |
3 tablespoons extra virgin olive oil |
Directions:
1. In a large bowl,mix sweet corn kernels and all other ingredients except oil, making sure to mix very well.
2. In a large skillet (or 2 skillets if small) heat the oil.
3. Drop batter by heaping tablespoons full into the skillet.
4. Flatten batter, and cook until lightly browned on both sides (about 1 to 2 minutes per side) Cover with foil and keep warm in the oven at low temperature until ready to serve.
|
|