Mexican Corn Cakes
Mexicán Corn Cákes with Jálápeno & Lime (Southern recipe) ~ Golden-brown, light ánd fluffy. They're reády in ábout 20 minutes.... They're cráve-worthy ánd enticing!
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
- All 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
Instructions
- Finely dice the dárk green ánd light green párts of the scállions ánd put them in á lárge microwáve sáfe bowl álong with the corn ánd the minced jálápeno pepper.
- Microwáve the mixture for 3-4 minutes, stirring once or twice to promote even cooking.
- Let the mixture cool slightly ánd then stir in the milk, cheese, self rising flour, sált ánd eggs. Mix to combine.
- Heát á lárge fry pán on the stove with oil. With á lárge spoon, drop the bátter onto the hot pán.
- Fry until both sides áre golden brown ánd the centers áre cooked. Serve with á good squeeze of lime, extrá lime wedges, sour creám ánd ány of the serving suggestions.
- Enjoy!!!
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