Jalapeño Popper Corn Cakes with Spicy Ranch Dip

(LouLouSucre)

Spice up the holidays with decadent corn cakes. Be wary of popping corn in the pan.

Cook Time:30 min

Prep Time:15 min

Total Time:45 min

Servings: 10

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

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.