Crunchy Corn Cakes

Ingredients

• 1 cup all-purpose flour
• ½ cup yellow cornmeal
• 1 tablespoon sugar
• 1 teaspoon kosher salt
• ½ teaspoon baking soda
• 1/8 teaspoon cayenne pepper
• ¾ cup whole milk
• 2 large eggs
• 3 cups kernels from 3 ears of fresh corn
• 2 scallions, sliced thin
• 4 tablespoons canola oil

Directions

1. Whisk the flour, cornmeal, sugar, salt, baking soda, and cayenne together in a large bowl until combined. In a separate bowl, whisk the milk and eggs together until combined. Add the wet ingredients into the dry and stir until just combined. Stir in the corn and scallions.

2. Heat 2 tablespoons of the oil in a 12-inch nonstick skillet over medium heat until hot. Working with ½ cup of batter, add 3 cakes to the skillet. Cook until golden brown on the first side, about 2 minutes. Carefully flip the cakes and continue to cook until the second side is golden brown, about 2 minutes longer. Transfer to a paper towel-lined plate and repeat with the remaining oil and batter. Serve.