Category: Breakfast -

Corn and Jalapeño Griddle Cakes     

Ingredients:
2 cups fresh or frozen and defrosted yellow corn (about 3 ears of corn)
1 jalapeño, finely chopped
2/3 cup thinly sliced green onions (about 5)
4 eggs
1/2 cup shredded cheddar cheese
2 tablespoons olive oil, plus extra for cooking
1/2 cup flour
1/2 cup yellow cornmeal
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper

Toppings:
Sour cream
Salsa verde
Green onions

Preparation:
Pulse 1 cup of corn kernels in a food processor until roughly chopped, just a few seconds. Add to a large bowl along with the rest of the corn kernels, jalapeño, green onions, eggs, cheddar, and olive oil. Stir to combine.

In a separate bowl, combine the dry ingredients. Add to the corn mixture and stir gently to combine.

Heat griddle to medium-high heat. Add a small amount of olive oil to coat. Scoop the corn batter, 1/4 cup at a time, onto the griddle. It will be somewhat thick. Cook until golden brown, about 2 minutes on each side.

Date added: 2021-01-02
Number of visits: 2484