Fry’s had corn on sale for almost free so here is what I made with some of the corn. These corn cakes came out FORKING AMAZING! They are full of flavors and finish with a little heat. Some of the ingredients might be hard to find but can be found at Mexican Grocery Stores. Your corn cakes won’t come out as delicious unless you make these corn cakes the way I did. Also my idea of serving size might differ from your idea of serving size. I made 16 very small corn cakes so I would say two corn cakes is a small serving but I can totally see many people would prefer the serving size to be larger like 4 corn cakes each. So this recipe makes between 4-8 servings depending on your appetite.

Ingredients for 8 very small servings

2 cups corn kernels – cooked (my corn was cooked in covered pans of water in the oven with 2 oz of butter and small amount of sea salt 350 degrees F for 90 minutes. The corn comes out juicy and sugary sweet)

1 egg – beaten

2 oz cotija cheese = shredded + plus extra for serving

1/4 cup flour

1 Tablespoon corn starch

1 Tablespoon hatch chili – (fire roasted peeled seeds removed) – fine chopped

2 Tablespoons scallions – sliced thin

2 Tablespoon cilantro – chopped

1 Tablespoon (heaping) epazote – chopped

1/4 teaspoon sea salt

4 chile-tepin peppers – crumbled

1 garlic clove – ground to paste

non-stick spray or oil to fry if you prefer frying with oil

optional a little sour cream to serve with

Directions

One cup of corn kernels goes in your mixing bowl. The other cup of corn kernels gets blended smooth. Mix them together and then mix in all the remaining ingredients. Spray your fry pan with non stick spray. Get your pan fully heated on medium heat. Use a teaspoon and make smaller sized cakes. They will need 3-4 minutes a side. Keep going till you are done. Serve with some grated cotiija cheese and maybe a little sour cream.

Everyone will love them!