01 Apr Summer Corn Cakes
2 eggs, beaten
1/4 cup flour
1/4 teaspoon salt
pepper, to taste
2 cups uncooked corn, cut from the cob
1/2 cup chopped scallions
1/3 cup diced red bell pepper
1 tablespoon corn oil
sour cream
salsa
In a large bowl, mix all ingredients except the last three. Heat a skillet or griddle and grease with the oil. Drop mixture by spoonfuls into the skillet, making individual cakes about three inches across. Cook two or three minutes on each side, just until golden. Serve with sour cream and salsa. Makes about 15 corn cakes.