Jalapeño Corn Cakes

INGREDIENTS

16 ounces of frozen corn (about 3 cups)
4 scallions
1/4 cup Giuliano Jalapeño Pepper Spread
1-2 limes
2 large eggs
1/4 cup milk
1 cup shredded Mexican cheese blend
1 cup self rising flour
Oil for cooking
Salt to taste
To Serve: lime wedges, sour cream, salsa, sliced tomatoes, sliced avocado

DIRECTIONS

1. Dice the dark green and light green parts of the scallions and put them in a large microwave safe bowl along with the corn and Giuliano Jalapeño Pepper Spread. Microwave the mixture for 3-4 minutes, stirring once or twice to promote even cooking.

2. Let the mixture cool slightly and then stir in the milk, cheese, self rising flour, salt and eggs. Mix to combine.

3. Heat a large fry pan on the stove with oil. With a large spoon, drop the batter onto the hot pan. Fry until both sides are golden brown and the centers are cooked. Serve with a good squeeze of lime, extra lime wedges, sour cream and any of the suggestions.