Sauteed Corn Cakes

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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.

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Ingredients [?]

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


  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.