Cowboy Candy Corn Cakes

Directions

1. Cut the kernels from the cobs into a large bowl. If using frozen corn, thaw and pat dry; if using canned, drain well and pat dry — wet corn makes a slack batter.

2. In a second large bowl, whisk together the flour, Cowboy Candy Seasoning, baking powder, and salt.

3. In a measuring cup, whisk the eggs, milk, and honey until smooth.

4. Pour the wet mixture into the dry and stir just until no dry flour remains. Fold in the corn, cheddar, onion, and jalapeños. The batter should be thick and scoopable — do not overmix.

5. Heat the oil in a large nonstick or cast-iron skillet over medium heat until it shimmers, about 350°F. It should sit about ⅛ inch deep.

6. Working in batches of 4 or 5 so the pan is not crowded, drop ¼-cup scoops of batter into the oil and flatten gently into cakes about ½ inch thick. Fry 3–4 minutes, until deep golden and set at the edges.

7. Flip carefully and fry 2–3 minutes more, until the centers feel firm (not wet) when pressed.

8. Transfer to a wire rack set over a sheet pan. Add oil between batches as needed and let it come back to temperature before the next round; hold finished cakes in a 200°F oven while you fry the rest.

9. Serve warm with sour cream or garlic aioli.