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Photo Credit
Jennifer Keating
The Editors
Yield
Makes about 15 corn cakes.
Category
Course
Sources
Ingredients
2 eggs, beaten
1/4 cup flour
1/4 teaspoon salt
pepper, to taste
2 cups uncooked corn, cut from the cob (or 10 oz. frozen corn kernels, thawed)
1/2 cup chopped scallions
1/3 cup diced red bell pepper
1 tablespoon corn oil
sour cream
salsa
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