Corn Pepper Jack Fry Cakes

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Excerpted from katie's brown outdoor entertaining by katie brown.

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Steps

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Heat 2 tablespoons olive oil in a large saut pan over high heat.

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Add corn , red pepper , onion , and garlic.

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Saute over high heat until corn starts to brown and red pepper and onion are tender , about 5 minutes.

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Remove from heat , and cool completely.

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In a large bowl , combine cornmeal , flour , baking soda , salt , and cayenne pepper.

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Stir in cooled vegetable mixture and cheese.

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In another bowl , whisk together buttermilk and eggs until well blended.

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Add to the vegetable mixture and mix until just combined.

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Heat 2 tablespoons olive oil in a large nonstick saut pan over medium-high heat.

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Drop in batter by scant 1 / 4-cupfuls and cook until golden brown on both sides , about 2 minutes per side.

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Serve warm.

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Ingredients

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olive oil, canned corn, red bell pepper, onion, garlic clove, cornmeal, flour, baking soda, salt, cayenne pepper, monterey jack pepper cheese, buttermilk, eggs