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.

• Ready In: 25 mins
• Serves: 6

Ingredients

• 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

Directions

1. In a large bowl,mix sweet corn kernels and all other ingredients except oil, making sure to mix very well.
2. In a large skillet (or 2 skillets if small) heat the oil.
3. Drop batter by heaping tablespoons full into the skillet.
4. 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.