2 1/2cupscanned or cooked fresh whole corn kernels
1cupdiced green onions
vegetable oil for frying
Instructions
Whisk flour, baking powder, and salt together in a large bowl.
In a separate bowl, whisk milk, sour cream, and egg together. Whisk the wet ingredients into the dry ingredients, mixing just until you have a smooth, uniform batter. Fold in corn and green onions.
Heat 1 tablespoon oil in a heavy-bottomed skillet over medium heat (assuming you will be frying these corn cakes in batches, I recommend adding approximately 1 tablespoon of oil to your pan before cooking each batch). Using 1/4 cup measure, portion out 3 or 4 corn cakes into the skillet. Fry corn cakes for approximately 3 minutes on the first side, until air holes appear across the top of each corn cake, and their shapes are set and matte colored. Flip and cook 3 to 4 more minutes, until corn cakes are cooked through.
Serve immediately or keep warm in oven. Continue cooking batches of corn cakes until all the batter is used.
Notes
Recipe reprinted with permission from The New Southwest by Meagan Micozzi.