Jalapeño Popper Corn Cakes with Spicy Ranch Dip
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Spice up the holidays with decadent corn cakes. Be wary of popping corn in the pan.
Cook Time:30 min
Prep Time:15 min
{{#rendered}} {{/rendered}}Total Time:45 min
Servings: 10
Ingredients:
2 jalapeño peppers, seeds removed and minced
{{#rendered}} {{/rendered}}4 ears corn, kernels cut (about 2 cups)
1/2 cup sharp cheddar cheese, grated
4 ounces cream cheese, room temperature
{{#rendered}} {{/rendered}}4 slices bacon, cooked and crumbled
3 green onions, minced
1/2 cup all-purpose flour
{{#rendered}} {{/rendered}}1 egg
1 teaspoon smoked paprika
1/2 teaspoon cumin
{{#rendered}} {{/rendered}}zest and juice of 1 lime
2 tablespoons canola oil for frying
1/3 cup mayonnaise
{{#rendered}} {{/rendered}}1/2 cup sour cream or buttermilk
1 teaspoon garlic powder
1 teaspoon dill
{{#rendered}} {{/rendered}}1 teaspoon parsley
1/2 teaspoon salt
6-8 dashes of tabasco sauce
{{#rendered}} {{/rendered}}Preparation:
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.
{{#rendered}} {{/rendered}}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.