Corny Cakes

It's been a while since I posted a recipe; not because I haven't been cooking, but because I haven't taken the time to sit down and post. Last night we had dinner with my husband's family in celebration of Father's Day. We had steak, green beans, salad and corn fritters with chili lime mayo. All of the food was delightful and quite tasty, but I will only be sharing one recipe with you, the scrumptious corn fritters and the zingy, tangy chili lime mayo (ok, so two recipes). Enjoy!

Corn Fritters with Chili-Lime Mayonnaise

3 cups corn kernels
1 cup flour
1 cup yellow cornmeal
1/3 cup finely grated Romano cheese
1-1/2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon chili powder
1 large egg, plus 1 yolk
1-1/2 cups buttermilk
1/4 cup chopped green onions, green part only
1/4 cup olive oil
2 tablespoons butter
2 limes
1-1/2 cups mayonnaise
1 tablespoon finely chopped jalapeno pepper

Timesaver: If you don't have time to cut kernels from the cob, you can substitute frozen corn kernels.

1. Make the fritters. Fill a medium saucepan halfway with water, and bring to a boil. Add the corn, and cook until just tender - 2 to 3 minutes. Drain, rinse under cold water, and set aside. Combine the flour, cornmeal, cheese, baking powder, salt, and chili powder in a medium bowl. Beat the egg, yolk, and buttermilk together in a small bowl. Whisk the egg mixture into the flour mixture until well combined. Stir in green onions and 1-1/2 cups cooked corn. Heat 2 tablespoons oil and 1-1/2 tablespoons butter in a large skillet over medium-high heat. Spoon 3 tablespoons batter for each fritter. Cook until golden - about 3 minutes each side. Repeat using remaining batter, oil and butter.

2. Make the chili-lime mayonnaise. Zest and juice a lime. Stir the mayonnaise, juice, zest, and jalapeno together in a small bowl until well blended. Slice the remaining lime into wedges. Serve the fritters warm with chili-lim mayonnaise, and garnish with remaining corn kernels and lime wedges.

Nutrition per serving - protein: 7g; fat: 31g; carbohydrate: 31g; fiber: 2g; sodium: 550mg; cholesterol: 55mg; calories: 430.

My Notes: Yum Yum Yum! These corn fritters are so delicious and scrumptious, it's hard to only eat one. And the chili-lime mayo, my oh my is it tasty. The zesty bits of jalepeno mixed with the creamy mayo and the tangy lime juice pair perfectly with the corn fritter. I did make a few changes to the chili-lime mayo that, in my opinion, greatly improved this already delectable dish. I could barely taste the lime juice so I added more. I don't know the exact measurements; I just tasted until I found the right combination. I also added chili powder, sea salt and a dab of chili paste to the mayo mixture. Perfecto!