Mexican Corn Cakes With Jalapeno & Lime

Mexican Corn Cakes With Jalapeno & Lime
By sewfrenchembroidery.blogspot.com

A Mexican cheese blend is delicious in these cakes. Golden-brown, light and fluffy, they're ready in about 20 minutes.

Yield: 8 Servings

Ingredients:
16-ounces of frozen corn (about 3 cups). I use one 16-oz bag of Bird's Eye Sweet Corn. Fresh corn is delicious too.
4 scallions, very finely diced
All or part of one jalapeno pepper, minced
1-2 limes
2 large eggs
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Instructions:

Finely 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 serving suggestions.

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For Full Instruction: sewfrenchembroidery.blogspot.com

Rated 4/5 based on 200 Reviews