A couple of months back, my husband’s office had a potluck lunch, and all the leftovers were shared and sent back with everyone. And along came this amazing creamed corn that I haven’t been able to take my mind off since. With milk, cream cheese and a light seasoning, it was comfort food at its best.
So I bought this bag of frozen corn kernels to make them, except I though they were sweet corn but turns out they’re just regular corn. Now I’m hunting for new ways to use up this bag and get a new bag of sweet corn to make me some creamed corn. *sigh*
So in my search for a recipe that calls for corn kernels, I came across this gem and boy did I get lucky!
Check out the original recipe from closetcooking.com. I love the pictures, especially how the fritters are topped with the jalapeno stem, kinda forming a nice top hat look. Adorable! I just had to try to recreate that look here! So adorable!
I adapted the recipe and changed it a little. Just a little. I replaced the egg with cornflour for binding instead.
I’d be just as happy to finish the entire bag baking these corn and jalapenos fritters. They are tangy, spicy, creamy and hot! The zing from the lime competes with the heat from the jalapenos. The best thing about these is when taken fresh out of the pan, and break it apart, you can see the gooey molten cream cheese holding the criss-cross of molten cheese blend strings, dotted with the golden corn and the green jalapenos. These babies are a treat for the sight and the tongue.
Form patties using 1/4 cup for each one.
Fry them up over medium-low heat until golden brown. Serve hot with your favourite dip.