Jalapeno Corn Cakes

Method4 steps

1. 1

   Step 1: Put 2 cups of the cooked yellow corn in a large bowl with all the diced onion, eggs (2), ¼ cup chopped cilantro, 1½ teaspoons salt, garlic powder (½ teaspoon) and the pinch of black pepper. Blend with an immersion blender, or in a stand blender, until mostly smooth. Keep the remaining 1 cup cooked corn aside.

   Uses 2 cups cooked yellow corn for blending · 1 small yellow onion, diced (about ¾ cup) · 2 large eggs · ¼ cup chopped cilantro, lightly packed, for the mixture · 1½ teaspoons salt for the mixture · ½ teaspoon garlic powder · 1 pinch freshly ground black pepper for the mixture

2. 2

   Step 2: Stir the remaining 1 cup cooked corn, all the yellow cornmeal (1¼ cups), baking powder (1 teaspoon) and finely diced jalapeños into the blended mixture until fully combined.

   Uses Mostly smooth corn-onion-egg mixture · Remaining 1 cup cooked yellow corn kernels · 1¼ cups yellow cornmeal · 1 teaspoon baking powder · 2 large jalapeño peppers, ribs removed and finely diced, for the mixture

3. 3

   Step 3: Heat 1 tablespoon of the frying olive oil in a large pan over medium-high heat. Drop scoops of the corn-cake mixture into the pan, using an ice-cream scoop or about 3 heaping tablespoons per cake. Cook in batches without crowding, about 3 minutes per side, until golden brown and cooked through. Restart the timer after turning and for each later batch. Use the remaining 2 tablespoons oil as needed for later batches and repeat until all the mixture is cooked, for about 12 corn cakes.

   Fry each corn-cake batch: 3 minutes per side · 3 minUses Complete corn-kernel, cornmeal and jalapeño cake mixture · First 1 tablespoon olive oil for the frying pan · Oil from the remaining 2 tablespoons, only as needed for later batches; actual draw unknown

4. 4

   Step 4: Taste the cooked corn cakes and add separate extra salt and black pepper if needed. Serve with ready sour cream or crème fraîche, extra freshly diced jalapeño and extra cilantro.

   Uses All batches of golden fully cooked corn cakes · Extra salt, to taste on cooked cakes · Extra freshly ground black pepper, to taste on cooked cakes · Ready sour cream, to serve (or crème fraîche) · Extra jalapeño, freshly diced, to garnish · Extra cilantro, to garnish