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

Ingredients

  • 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

Preparation

To assemble dip

Whisk all of the ingredients together and store in a sealed container for up to 1 week in the refrigerator.

Step 1

In a large bowl, combine the peppers, corn, cheeses, bacon, onions, flour, egg, spices, and lime juice and zest. Mix well.

Step 2

Heat the oil in a heavy duty pan over medium heat.

Step 3

Use approximately 1/4 cup of mixture to make cakes and fry until golden brown. About 3-4 minutes each side.

Step 4

Top with spicy ranch dip and serve warm.