Corn & Jalapeno Griddle Cakes

Directions

1. 1

   Pulse 1 cup of the corn kernels in a food processor until roughly chopped, just a few seconds. Add to a large bowl along with the rest of the corn kernels, jalapeno, green onions, eggs, cheddar, and olive oil. Stir to combine.

2. 2

   In a separate bowl, combine the dry ingredients. Add to the corn mixture and stir gently to combine.

3. 3

   Heat your griddle to medium-high heat. Add a small amount of olive oil to coat. Scoop the corn batter, 1/4 cup at a time, onto the griddle. It should be somewhat thick, but you should not need to flatten or spread it. Cook until golden brown, about 2 minutes on each side.

4. 4

   Serve with Greek yogurt or sour cream, salsa verde, and additional green onions.