Ingredients
- 2 cup s(330 g) sweet corn kernels, about 2 ears of corn
- 1/4 cup(30 g) cornmeal
- 1 green onions or scallion, diced
- 1/4 cup(46 g) diced green bell pepper
- 1/2 small Jalapeno pepper, optional
- 1/2 cup(62 g) all-purpose flour
- 1teaspoon(5 g) minced garlic
- 1tablespoon(1 g) chopped cilantro
- 1/2 teaspoon(1 g) smoked paprika
- 3/4 teaspoon(4 g) salt or more, adjust to taste
- 1/2 teaspoon(1 g) black pepper
- 1/2 cup(61 ml) or more milk, sub with coconut milk
- 1/2-1cup(56-113 g) cheese
- 1/2 medium avocado
- 1/4 cup(57 g) low fat sour cream
- 1/2 cup(8 g) cilantro leaves
- 1/2 teaspoon(2 g) minced garlic
- salt and Lime to taste
Instructions
- Remove husk from corn and using a sharp knife, cut the kernels from the cob from top to bottom. It’s best to use a bundt pan to do so.
- Microwave corn in bowl for about 5 7 minutes. Or boil corn first, before removing from husk. Let it cool.
- In a medium bowl, mix together all the dry ingredients: corn kernels, cornmeal, green onion, bell pepper, jalapeno, flour, minced garlic, cilantro, paprika , salt and pepper.
- Then gently pour in milk. You might have to add about a tablespoon or more to form a thick batter.
- Finally, add cheese, if desired. Thoroughly mix until the ingredients have fully combined.
- Heat oil in a large nonstick skillet over medium heat. Working in batches, add about ¼ 1/3 cup batter on skillet, Using the back of a cup or spoon gently press down on the ball to flatten, then fry until golden brown, about 3 4 minutes per side, depending on thickness.
- Drain on paper towels before serving.
- Best serve warm with cilantro dressing.
