Jalapeno cheddar corn cakes

By Renee Peace Carr, WUSA

Easy, cheesy jalapeno cheddar corn cakes make the perfect side at any barbeque or summer party.  Thanks for b Restaurant for the recipe!

Ingredients:

4 cups cooked corn kernels

2 ea jalapeno diced

1 cup sliced scallions

8 eggs

1 cup white cheddar cheese

¼ cup olive oil

1 cup flour

1 coup cornmeal

1 tsp salt

1 tsp pepper

 

Instructions:

Pulse corn kernels in food processor a few times to chop up.  Place in bowl with remaining corn, jalapeno, eggs, cheese and eggs.   Stir to combine

In separate bowl combine dry ingredients, add in wet corn mixture to flour and stir gently to combine.

Drop 2 oz batter into 3’ circles on an oiled flat top and cook 2 minutes on each side.

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