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Fresh Corn and Jalapeno Griddle Cakes Recipe


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     Fresh Corn and Jalapeno Griddle Cakes

Category   Salads - Soups - Sidedishes
Sub Category   None

For the griddle cakes-
2 cups fresh or frozen and defrosted yellow corn (about 3 ears of corn)
1 jalapeno, finely chopped
2/3 cup thinly sliced green onions (about 5)
4 eggs
1/2 cup shredded cheddar cheese
2 Tbsp olive oil plus extra for cooking
1/2 cup flour
1/2 cup yellow cornmeal
1/2 tsp kosher salt
1/2 tsp ground black pepper
For serving-
Greek yogurt or sour cream
Salsa verde
Additional green onions

Pulse 1 cup of the corn kernels in food processor until roughly chopped, just a few seconds. Add to a large bowl along with the rest of the corn kernels, jalapeno, 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 a non-stick pan or griddle over 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 should be somewhat thick, but you should not need to flatten or spread it. Cook until golden brown, about 2 minutes on each side. Serve with Greek yogurt or sour cream, salsa verde, and additional green onions.

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