Ingredients
- 2 cups corn about 3 ears
- 1 jalapeño finely chopped
- 2/3 cup green onions sliced (about 5)
- 4 eggs
- 1/2 cup cheese shredded
- 2 Tbsp olive oil
- 1/2 cup flour
- 1/2 cup corn meal
- 1/2 tsp salt
- 1/2 tsp pepper
Servings:
Units:
Instructions
- Pulse 1 cup of the corn kernels in food processor until roughly chopped, just a few seconds. Add to a large bowl along with the rest of the corn kernels, jalapeno, green onions, eggs, cheddar, and olive oil. Stir to combine
- In a separate bowl, combine the dry ingredients. Add to the corn mixture and stir gently to combine.
- Heat a non-stick pan or griddle over medium-high heat. Add a small amount of olive oil to coat. Scoop the corn batter, 1/4 cup at a time, onto the griddle. It should be somewhat thick, but you should not need to flatten or spread it. Cook until golden brown, about 2 minutes on each side.
- Serve with Greek yogurt or sour cream, salsa verde, and additional green onions
Share this Recipe