Sauteed Corn Cakes

Name: Sauteed Corn Cakes
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; 12 teaspoon kosher salt; 14 teaspoon fresh ground black pepper; 18 teaspoon cayenne (add more if you like); 14 cup flour; 3 large eggs (if eggs are smaller use 4); 23 cup monterey jack cheese; 3 tablespoons extra virgin olive oil

13 ingredients

4 steps

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
12 teaspoon kosher salt
14 teaspoon fresh ground black pepper
18 teaspoon cayenne (add more if you like)
14 cup flour
3 large eggs (if eggs are smaller use 4)
23 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.