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El Pinto Corn Cakes

Ingredients
  • 1 CUP FLOUR
  • 2 TBSPS MASA HARINA
  • 2 TSPS SALT, PEPPER & GARLIC MIX
  • 1 TSP BAKING POWDER
  • 1/2 CUP BROWN SUGAR
  • 1 CUP JULIENNED ZUCHINNI 1/8"X 1"
  • 1 TBSP RED ONION 1/8" DICED
  • 1 (16OZ) JAR EL PINTO ROASTED GREEN CHILE
  • 1 1/2 CUPS DICED ROASTED CORN KERNELS
  • 1/2 CUP WHOLE ROASTED CORN KERNELS
  • 3/4 CUP HALF & HALF
  • 1/8 CUP MELTED BUTTER
  • 1 EA WHOLE EGGS
Steps

Take 4 fresh ears of corn and remove the outside 1st layer of corn husks. Soak in water for 30 minutes.

Grill the corn off on an outside grill, in a pan over low heat, or in an oven using a broiler

Turn the ears every 3 minutes till all sides are roasted about 12 minutes total

Cool ears and remove the corn husks from all the corn ears - cut off any bad parts. Take sharp Chefs knife and remove the corn off the cob.

Julienne the Zucchini, dice the Onions, and mince up the 1 1/2 cups of Corn

Mix the dry ingredients together

Mix the wet ingredients together

Add Corn, Zucchini last

Allow the mixture to sit for one hour

Cook off by heating up a cast iron skillet, or similar pan on medium heat add a little cooking oil to the pan, scoop out 2 (3oz) portions and place in the hot oil allow to brown on each side for 3-4 minutes

Remove from heat and serve with heated up El Pinto Red Chile Sauce 3 oz's along with sour cream 

Crisp diced bacon, and Your Favorite Jar of El Pinto Salsa as a side condiment