I was in the mood for some good summer food, so I planned on serving this alongside some grilled chicken and a fresh salad. Then Aunt Terry invited us over for brisket, and my Corn Cakes very quickly became an appetizer. (A very well-liked appetizer at that!)
Frankly, I don't really care how you serve your Corn Cakes. Just make sure you try them, okay?
The ingredients list below made 2 batches. Use this list if you're bringing these to a party. If you're just making them for your family, I would cut everything in half. Here's what you'll need:
2 cups frozen yellow corn, thawed
2 cups frozen white corn, thawed
1-1/2 cups shredded Cheddar & Monterrey Jack cheeses
2 cups Italian Seasoned bread crumbs
1 (generous) teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon fresh cracked pepper
2 jalapenos, chopped (take out the seeds if you like your food less spicy)
Avocado Sour Cream:
2 teaspoons olive oil
16-ounce jar of sour cream
1 teaspoon cumin
1/2 teaspoon salt
1 clove garlic, minced
the juice from half of a lime
For the corn cakes, just mix all of the ingredients together in a bowl. Let the mixture cool in your refrigerator for at least 30 minutes. This will make it easier to form. Then just roll the mixture into golf-ball sized balls and flatten them. Heat up some oil in a frying pan over medium-high, and fry on each side for about 3 minutes each.
Place all the Avocado Sour Cream ingredients into your food processor. Pulse until you have a smooth, creamy mixture.