Friday, November 4, 2011

Corn Cakes

This was another easy dish that came together in absolutely no time. I served this with some black bean relish.

2 cans of sweet corn, drained thoroughly
1 small onion -- chopped
1 jalapeno -- seeded and chopped finely
1 C flour
1/2 C corn meal
2 eggs -- beaten
2-3 Tbls milk
2 Tbls butter -- melted
Salt and Pepper to taste
Oil for frying

Take one and half cans of the corn and lightly pulse in blender or food processor until slightly pureed, but still mostly chunky. Add that mixture to the remaining whole corn kernels. Add flour, onions, corn meal, jalapeno and mix. Once incorporated add the milk, butter, and eggs. Mix until combined.

Heat a skillet over medium heat and pour enough oil to barely cover the surface. I also used a nonstick pan to prevent any sticking and not having to use a ton of oil. Once the oil is VERY hot, spoon the mixture into the pan and slightly flatten. I used a small pan and only cooked 3 at a time. Once the top of the corn cake sets and the bottom is a nice brown color, flip and cook until done.

Black Bean Relish:

1 can black beans, rinsed and drained
1 tomato -- diced
2 green onions -- chopped
1 tsp olive oil
1 tsp lemon juice
salt and pepper

Mix everything together. Adjust seasonings as necessary. Pour relish on top of corn cake and eat!

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