Jalapeño Corn Cakes

Photo: Annabelle Breakey
Try these corn cakes as a summertime vegetarian main course, served with a salad--or make them smaller, for an appetizer.

Yield:

Serves 6

Recipe from

Recipe Time

Total: 30 Minutes

Nutritional Information

Calories 259
Caloriesfromfat 42 %
Protein 6.3 g
Fat 13 g
Satfat 2.1 g
Carbohydrate 32 g
Fiber 2.9 g
Sodium 348 mg
Cholesterol 39 mg

Ingredients

1 large egg
1 cup milk
3/4 cup medium-grind cornmeal, preferably stone-ground*
1/2 cup flour
1/2 teaspoon kosher salt
2 teaspoons baking powder
1 teaspoon chopped fresh marjoram leaves
3 green onions, chopped, plus sliced onions for garnish
1 jalapeño chile, seeded and chopped
2 cups fresh corn kernels
1/4 cup vegetable oil
Sour cream or Greek yogurt

Preparation

1. Whisk egg and milk together in a medium bowl. Add cornmeal, flour, salt, baking powder, and marjoram, stirring to combine. Fold in chopped onions, jalapeño, and corn.

2. Heat 2 tbsp. oil in a large nonstick frying pan over medium heat. Scoop 1/4-cup portions of batter into pan. Cook, turning once, until puffed and browned, about 6 minutes total. Repeat with remaining batter, adding more oil between batches. Serve with sour cream and sliced onions.

*Buy in a well-stocked grocery store or natural-food store.

Note: Nutritional analysis is per 2-cake serving.

Note:

Louise Galen, West Hollywood, CA,

September 2011