Mexican Corn Cakes With Jalapeno & Lime

Mexican Corn Cakes With Jalapeno & Lime

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

  • 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.
  • etc

  • For Full Instruction:

    Rated 4/5 based on 200 Reviews

    Iklan Atas Artikel

    Iklan Tengah Artikel 1

    Iklan Tengah Artikel 2

    Iklan Bawah Artikel