Fresh Corn and Jalapeno Griddle Cakes
Ingredients
  • 2cups cornabout 3 ears
  • 1 jalapeñofinely chopped
  • 2/3cup green onionssliced (about 5)
  • 4 eggs
  • 1/2cup cheeseshredded
  • 2Tbsp olive oil
  • 1/2cup flour
  • 1/2cup corn meal
  • 1/2tsp salt
  • 1/2tsp pepper
Instructions
  1. 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
  2. In a separate bowl, combine the dry ingredients. Add to the corn mixture and stir gently to combine.
  3. 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.
  4. Serve with Greek yogurt or sour cream, salsa verde, and additional green onions