Corn & Pepper Jack Fry Cakes

Excerpted from Katie's Brown Outdoor Entertaining by Katie Brown.

• Ready In: 5 mins
• Serves: 8

Ingredients

• 4  tablespoons olive oil
• 2  cups  canned corn, drained
• 1⁄2 red bell pepper, seeded and finely chopped
• 1⁄2 cup  chopped onion
• 1  garlic clove, minced
• 1  cup cornmeal
• 1  cup flour
• 1  teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon cayenne pepper
• 1  cup  grated monterey jack pepper cheese
• 2  cups buttermilk
• 4  eggs

Directions

1. Heat 2 tablespoons olive oil in a large sauté pan over high heat. Add corn, red pepper, onion, and garlic. Saute over high heat until corn starts to brown and red pepper and onion are tender, about 5 minutes. Remove from heat, and cool completely.
2. In a large bowl, combine cornmeal, flour, baking soda, salt, and cayenne pepper. Stir in cooled vegetable mixture and cheese.
3. In another bowl, whisk together buttermilk and eggs until well blended. Add to the vegetable mixture and mix until just combined.
4. Heat 2 tablespoons olive oil in a large nonstick sauté pan over medium-high heat. Drop in batter by scant 1/4-cupfuls and cook until golden brown on both sides, about 2 minutes per side. Serve warm.