2 cups fresh whole corn kernels (cut from about 3 ears or frozen)
5 fresh jalapeno chili peppers, seeded and minced
2 cloves garlic, finely chopped
1 red bell pepper, seeded, deribbed, and finely diced
6 green (spring) onions, including tender green tops, thinly sliced
2 eggs (substitute 3 egg whites for healthier option)
1 1/4 cups all-purpose flour
1/2 cup yellow cornmeal
1 tsp. baking powder
salt and freshly ground pepper, to taste
2 tbsp. fresh lime juice
1 1/2 cups milk (use skim milk for healthier option)
1/3 cup vegetable oil
dairy sour cream, for serving (optional)
tomato salsa, for serving

Cook whole corn kernels for 1 minute in lightly salted boiling water. Drain, place in a large bowl and let cool.

Add jalapenos, garlic, bell pepper and green onions and mix. Mix eggs, flour, cornmeal, baking powder, 1 teaspoon salt and lime juice in a food processor (or with an electric mixer) for a few seconds. Add milk and mix until a smooth batter is formed. Stir in the corn mixture by hand. Season to taste with more salt, if needed, and pepper. Let stand at room temperature for 30 minutes.

Warm 2 tablespoons of vegetable oil in a large frying pan over medium heat. Spoon batter into the pan to form pancakes of about 3-inches in diameter. Cook, turning once, until golden brown on both sides, 5 to 6 minutes total. Transfer to paper towels to drain.

Serve while warm and top with a dollop of dairy sour cream and salsa.

Submitted by: Mal