Summer Corn Cakes
Yield: Makes about 15 corn cakes.
- 2 eggs, beaten
- 1/4 cup flour
- 1/4 teaspoon salt
- pepper, to taste
- 2 cups uncooked corn, cut from the cob (or 10 oz. frozen corn kernels, thawed)
- 1/2 cup chopped scallions
- 1/3 cup diced red bell pepper
- 1 tablespoon corn oil
- sour cream
In a large bowl, mix all ingredients except the last three. Heat a skillet and grease with the oil. Drop mixture by spoonfuls into the skillet, making individual cakes about 3 inches across. Cook 2 or 3 minutes on each side, just until golden. Serve with sour cream and salsa.