INGREDIENTS

• 3 cups cooked yellow corn

• 1/2 cup chopped negi onions

• 2 large eggs

• 1 1/2 teaspoons salt

• 1/2 teaspoons garlic powder

• 1 pinch ground pepper

• 1 1/4 cup yellow corn meal

• 1 teaspoon baking powder

• 2 large jalapenos, deveined and finely diced

• 3 tablespoons olive oil

INSTRUCTIONS

1. In a large bowl, combine 2 cups of yellow corn, onion, eggs, salt, garlic powder and black pepper. Blend using an immersion blender (or regular stand blender) until the mixture is mostly smooth.

2. Add in remaining yellow corn, yellow corn meal, baking powder and jalapenos. Stir until fully combined.

3. Heat 1 tablespoon olive oil in large frying pan over medium-high heat. Using an ice cream scoop, drop scoops of the mixture into the pan and pan fry until golden brown, about 3 minutes per side. (If you don't have an ice cream scoop, measure out about 3 heaping tablespoons per corn cake.)

4. Season corn fritters with more salt and pepper, if necessary, and serve with crème fraîche or sour cream, freshly diced jalapenos and cilantro.