Corn-Jalepeno Cakes

YIELD: 50 appetizers PREP TIME: 1 hour COOK TIME: 20 minutes

Corn-Jalepeno Cakes

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    cup yellow cornmeal

  • pinch salt

  • cups boiling water

  • 2

    eggs

  • 1

    cup milk

  • ½

    cup flour

  • 2

    Tbsp melted butter

  • ½

    cup corn kernels

  • 1

    large or 2 small jalapeno chiles, seeded & finely diced

  • Lime Crème Fraiche, recipe follows

  • Smoked salmon either lox style or hard smoked

  • Chives for garnish

Directions

Place cornmeal, salt and boiling water in a bowl; stir well and let set for about 5 minutes to soften. Whisk eggs into the cornmeal mixture, one at a time. Stir in milk, then flour; whisk to combine. Add the melted butter and mix well. Fold in corn and jalapenos. Heat a large non-stick sauté pan over medium high heat. Spray with non-stick spray or lightly oil the pan. Drop the mixture by tablespoons to form small pancakes. Cook about 1-2 minutes and turn the pancake. Cook for about 1 more minute, until browned. Remove to a paper towel-lined baking sheet. To serve: place corn cakes on a serving dish, top with a dollop of crème fraiche and a piece of smoked salmon. Garnish with chives.


Nutrition

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