Hello, Secret Recipe Club! I finally managed to make a truly savory dish, and I’m delighted to offer a whole grain–corn kernels– pancake hyped up with a bit of cheese and jalapeno peppers. (The jalapeno peppers were an accidental purchase that met their destiny with grace here.) The original recipe, Fresh Corn Cakes with Peach Mustard Sauce, is an interesting blend of flavors. Sayuri, the blogger at Bountiful Kitchen, takes lovely photos and has even starting teaching cooking classes out in Utah.

Fresh Corn Cakes with Peppers

Feeds… a lot. 6-8, perhaps? I also recommend using a fine cornmeal, as my coarse meal was still a tad crunchy in the corn cakes I made.

10 oz frozen corn
2-3 oz mozzarella
3 large eggs
3/4 cup milk or fake milk of your choice
3 Tablespoons olive oil
3/4 cup corn flour
3/4 cup cornmeal, yellow or white, preferably whole grain
1 oz grated pecorino romano
1/4 cup chopped roasted jalapeno peppers*
1/4 cup chopped purple (or green) bell peppers
Salt and pepper to taste

Process the mozzarella and frozen corn** in the food processor for about 30 seconds. Add the eggs, milk, and oil; then process until it reaches a coarse puree. Add the remaining ingredients and pulse until well blended.

Heat an oiled skillet or griddle over medium heat. When hot, spoon the batter into small circles and cook for 2-3 minutes per side, or until lightly browned. Flip, and cook the other side. Don’t press them with a spatula… these aren’t fluffy, but the egg does create a little pleasant loft that you would lose if you handle them excessively.

Leftovers can be reheated in the microwave or oven.

*Adjust to your taste. I found that amount a touch spicy plain, but just perfect under mildly spiced beans.
**Yes, you could defrost it first, but if it’s frozen it helps the food processor process the cheese effectively. Sounds odd, but true.

Secret Recipe Club is this fun group where we are handed the name of a stranger’s blog from which we chose one recipe to make each month. Quite fun, and good for expanding horizons. (You can, of course, change recipes as needed for dietary restrictions or ingredient availability. We even tweak slightly for flavor variations!) Previous SRC-inspired recipes include: Ginger Cookies, Dark Chocolate Buckwheat Cookies, and Coconut Risottos with Roasted Plums and Almonds.