Summer 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 cor
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.


Makes about 15 corn cakes.

Add new comment