Sauteed Corn Cakes

• 4 ears fresh sweet corn, remove kernels from cob
• 1 small red onion, finely chopped
• 1 stalk celery, finely chopped
• 1 jalapeno chile, seeded and very finely chopped (optional)
• 1 clove garlic, mashed to a paste
• 3 tablespoons cilantro, finely chopped
• 12 teaspoon kosher salt
• 14 teaspoon fresh ground black pepper
• 18 teaspoon cayenne (add more if you like)
• 14 cup flour
• 3 large eggs (if eggs are smaller use 4)
• 23 cup monterey jack cheese
• 3 tablespoons extra virgin olive oil

1. In a large bowl,mix sweet corn kernels and all other ingredients except oil, making sure to mix very well.
2. In a large skillet (or 2 skillets if small) heat the oil.
3. Drop batter by heaping tablespoons full into the skillet.
4. Flatten batter, and cook until lightly browned on both sides (about 1 to 2 minutes per side) Cover with foil and keep warm in the oven at low temperature until ready to serve.

sweet corn, red onion, celery, jalapeno chile, clove garlic, cilantro, kosher salt, ground black pepper, cayenne, flour, eggs, cheese, extra virgin olive oil

Taken from www.food.com/recipe/sauteed-corn-cakes-29747 (may not work)