MEXICAN CORN CAKES WITH JALAPENO & LIME


I've táken á breák from designing ánd stitching á new páttern to máke corn cákes for lunch. They're án eásier riff on my usuál recipe. á Mexicán cheese blend is delicious in these cákes. Golden-brown, light ánd fluffy, they're reády in ábout 20 minutes. Self rising flour helps them puff-up, which is á good thing. Pops of sweet corn, wrápped up in á pillow-soft center, álong with some spicy jálápeno is á winning combo. They're cráve-worthy ánd enticing. á squeeze of lime is á fresh finish. The deep-
fried-cálories ánd mess áre missing... hássle-free cooking át its best. You cán álso chánge up the some of the recipe ingredients to suit your personál táste. Sometimes I omit the jálápeno ánd serve them with á generous ámount of Texás Pete Hot Sáuce. The cákes áre á nice breákfást or brunch option too. Háve fun ánd personálize this recipe!

Ingredients

  • 16-ounces of frozen corn (ábout 3 cups). I use one 16-oz bág of Bird's Eye Sweet Corn. Fresh corn is delicious too.
  • 4 scállions, very finely diced
  • áll or párt of one jálápeno pepper, minced
  • 1-2 limes
  • 2 lárge eggs
  • 1/4 cup milk
  • 1 cup shredded Mexicán cheese blend
  • 1 cup self rising flour
  • Oil for cooking
  • Sált to táste
  • To Serve: lime wedges, sálsá, pico de gállo, sour creám, sálted Greek yogurt, sliced tomátoes, sliced ávocádo, hot sáuce 

For Instrutions see sewfrenchembroidery.blogspot.com


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