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2 to 3 Ears of corn
1 medium onion chopped
1 red or green hot pepper (optional)
1 cup grated jack cheese (optional)
1 box Jiffy corn muffin mix
1 large egg
¾ cup milk
1 tbsp oil
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- Scrape corn from cob and separate kernels (about 2 cups)
- Spread kernels in a cookie sheet and place under broiler for about 8 minutes, stirring often so kernels roast evenly. (They will be ready when they start popping)
- Sauté onion in the 1 tbsp oil until soft and golden. If using hot pepper, wash, cut off stem and remove seeds. Chop very fine.
- Mix Jiffy corn muffin mix with egg and milk.
- Add roasted corn, sautéed onion, hot pepper and cheese (if being used).
- Heat a griddle, spray with cooking spray and drop ¼ cup of corn mixture, spreading to flatten into rounds.
- Cook at medium heat till bubbles, flip and finish cooking (till centers are solid). Keep warm.
- Serve with BBQ Ribs or Chicken.
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