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
And so on.

  • Step 1. 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.
  • After that, etc
  • And now, etc
  • Complete Recipes:

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