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Summer Corn Cakes

Summer Corn Cakes
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by in Aug 1997

Yield: Makes about 15 corn cakes.

Ingredients:

  • 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
  • salsa

Instructions:

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.

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Updated Wednesday, February 9th, 2005

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