Zutaten für Sauteed Corn Cakes
- Sweet Corn
- Red Onion
- Celery
- Jalapeno Chile
- Garlic
- Cilantro
- Kosher Salt
- Fresh Ground Black Pepper
- Cayenne
- Flour
- Eggs
- Monterey Jack Cheese
- Extra Virgin Olive Oil
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Zubereitung von Sauteed Corn Cakes
- In a large bowl, whisk together 2 cups of fresh or frozen corn kernels, 1 cup all-purpose flour, 1/2 cup milk, 1 large egg, 1/4 cup finely chopped red onion, 2 tablespoons melted unsalted butter, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix until just combined; do not overmix.
- Heat 2 tablespoons of vegetable oil in a large skillet over medium heat.
- Drop heaping tablespoons of batter onto the hot skillet, leaving space between each cake.
- Gently flatten each cake with a spatula. Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Transfer cooked corn cakes to a baking sheet and keep warm in a 200°F (93°C) oven while you cook the remaining batter.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
10g
Fat
21g
Carbs
5g
