Peruvian Corn Cakes


3 cups cooked yellow corn (or 2 15­ ounce cans of whole kernel corn)

1 small red onion

2 eggs

1/4 cup chopped cilantro

2 Tlbs sugar

1 1/2 teaspoons salt

1/2 teaspoons garlic powder

1 pinch black pepper

1 1/4 cup yellow corn meal (or flour)

1 teaspoon baking powder

2 Aji Amarillo peppers or 2 large jalapenos, finely diced

olive oil

Instructions

1. In a large bowl, combine 2 cups of corn, onion, eggs, sugar, cilantro, 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 diced peppers. Stir until fully combined.

3. Heat 1-2 tablespoons olive oil in large frying pan over medium-high heat. Using an ice cream scoop to 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 cakes with more salt and pepper, if necessary, and serve with sour cream, freshly diced aji or jalapenos and cilantro if desired. Makes 10-12.

#RecipeFriday #corncakes #food

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