Jalapeño Popper Corn Cakes with Spicy Ranch Dip
2 jalapeño peppers, seeds removed and minced
4 ears corn, kernels cut (about 2 cups)
1/2 cup sharp cheddar cheese, grated
4 ounces cream cheese, room temperature
4 slices bacon, cooked and crumbled
3 green onions, minced
1/2 cup all-purpose flour
1 egg
1 teaspoon smoked paprika
1/2 teaspoon cumin
zest and juice of 1 lime
2 tablespoons canola oil for frying
for the Spicy Ranch Dip:
1/3 cup mayonnaise
1/2 cup sour cream or buttermilk
1 teaspoon garlic powder
1 teaspoon dill
1 teaspoon parsley
1/2 teaspoon salt
6-8 dashes of tabasco sauce
Whisk all of the ingredients together and store in a sealed container for up to 1 week in the refrigerator.
In a large bowl, combine the peppers, corn, cheeses, bacon, onions, flour, egg, spices, and lime juice and zest. Mix well. Heat the oil in a heavy duty pan over medium heat. Use approximately 1/4 cup of mixture to make cakes and fry until golden brown. About 3-4 minutes each side.
Top with spicy ranch dip and serve warm.
2 jalapeño peppers, seeds removed and minced
4 ears corn, kernels cut (about 2 cups)
1/2 cup sharp cheddar cheese, grated
4 ounces cream cheese, room temperature
4 slices bacon, cooked and crumbled
3 green onions, minced
1/2 cup all-purpose flour
1 egg
1 teaspoon smoked paprika
1/2 teaspoon cumin
zest and juice of 1 lime
2 tablespoons canola oil for frying
for the Spicy Ranch Dip:
1/3 cup mayonnaise
1/2 cup sour cream or buttermilk
1 teaspoon garlic powder
1 teaspoon dill
1 teaspoon parsley
1/2 teaspoon salt
6-8 dashes of tabasco sauce
Whisk all of the ingredients together and store in a sealed container for up to 1 week in the refrigerator.
In a large bowl, combine the peppers, corn, cheeses, bacon, onions, flour, egg, spices, and lime juice and zest. Mix well. Heat the oil in a heavy duty pan over medium heat. Use approximately 1/4 cup of mixture to make cakes and fry until golden brown. About 3-4 minutes each side.
Top with spicy ranch dip and serve warm.