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Sauteed Corn Cakes

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Ingredients

Adjust Servings:

	4 ears fresh sweet corn, remove kernels from cob
	1 small red onion, finely chopped
	1 stalk celery, finely chopped
	1 jalapeno chile, seeded and very finely chopped (optional)
	1 clove garlic, mashed to a paste
	3 tablespoons cilantro, finely chopped
	1/2 teaspoon kosher salt
	1/4 teaspoon fresh ground black pepper
	1/8 teaspoon cayenne (add more if you like)
	1/4 cup flour
	3 large eggs (if eggs are smaller use 4)
	2/3 cup monterey jack cheese
	3 tablespoons extra virgin olive oil

Nutritional information

220

Calories

123 g

Calories From Fat

13.8 g

Total Fat

4.2 g

Saturated Fat

104.2 mg

Cholesterol

312.3 mg

Sodium

17.2 g

Carbs

2.1 g

Dietary Fiber

2.7 g

Sugars

8.9 g

Protein

131g

Serving Size

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Sauteed Corn Cakes

Name: Sauteed Corn Cakes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: : 4; : 1; : 1; : 1; : 1; : 3; : 1/2; : 1/4; : 1/8; : 1/4; : 3; : 2/3; : 3

Features:

Cuisine:

American

I thought these were very good. Nice change of pace. Great flavor. Kid friendly. Will make again.

45 min
Serves 6
Easy

Ingredients

Directions

Sauteed Corn Cakes, These yummy little corn cakes are a great side dish for chicken or fish, and they also make a good appetizer You can prepare the batter a few hours ahead and refrigerate, then saute just before serving , I thought these were very good Nice change of pace Great flavor Kid friendly Will make again

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Steps

1 Done	In a Large Bowl,Mix Sweet Corn Kernels and All Other Ingredients Except Oil, Making Sure to Mix Very Well.
2 Done	in a Large Skillet (or 2 Skillets If Small) Heat the Oil.
3 Done	Drop Batter by Heaping Tablespoons Full Into the Skillet.
4 Done	Flatten Batter, and Cook Until Lightly Browned on Both Sides (about 1 to 2 Minutes Per Side) Cover With Foil and Keep Warm in the Oven at Low Temperature Until Ready to Serve.