Spicy Corn Cakes

Measuring Spoons

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Spicy Corn Cakes

(Makes two servings)

2 cups of frozen corn
1 small red onion, diced
½ cup of jalapeno shredded cheddar cheese
3 eggs
½ teaspoon of kosher salt
¼ cup of all-purpose flour
2 tablespoons of fresh chopped parsley or 2 teaspoons of dried parsley
1 tablespoon of sugar
2 teaspoons of melted unsalted butter
Salt and pepper to taste
2 teaspoons of canola or light olive oil

In a large bowl, whisk the eggs until thoroughly mixed. Throw in the frozen corn, diced red onion, flour, sugar, melted butter and salt and pepper. Stir in the jalapeno cheddar cheese and parsley to complete.

In a large nonstick pan that has been heated on medium heat, add 1 teaspoon of oil and swirl around the pan to evenly coat. Drop ¼ cup of the corn mixture for each pancake to the pan. Cook for about 3 minutes on each side. Complete cooking the rest of the corn cakes by doing a second batch. Serve warm.

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