Makes 8-10 Cakes

Ingredients:

16-ounces of frozen corn (about 3 cups). Fresh corn is delicious too.

4 scallions, very finely diced

2 Tablespoons minced Campbell Gardens candied jalapeños

1-2 limes

2 large eggs

1/4 cup milk

1 * cup shredded Mexican cheese blend

1 cup self rising flour Oil for cooking

Salt to taste

To Serve:

lime wedges, salsa, pico de gallo, sour cream, salted Greek yogurt, sliced tomatoes, sliced avocado, hot sauce

Instructions:

Finely dice the dark green and light green parts of the scallions and put them in a large microwave safe bowl along with the corn and the minced jalapeño pepper. Microwave the mixture for 3-4 minutes, stirring once or twice to promote even cooking.

Let the mixture cool slightly and then stir in the milk, cheese, self rising flour, salt and eggs. Mix to combine.

Heat a large fry pan on the stove with oil. With a large spoon, drop the batter onto the hot pan. Fry until both sides are golden brown and the centers are cooked.

*You can easily add spices to personalize the recipe. But I love the sweet taste of corn. And you can increase the cheese to 1 1/2 cups if you're in the mood. I keep the cakes simple and serve them with a good squeeze of lime, extra lime wedges, sour cream, tomatos and salsa, but you might like some of the other serving suggestions. (( IF in a hurry you could use Jiffy mix or your own favorite corn bread / muffin mix in place of the flour. )

( Recipe adapted from one from sewfrenchembroidery.com from ~ Jilly )