2-3tablespoonsgrapeseed or other high smoke point oil
Instructions
In a large bowl, combine the corn kernels, roasted peppers, creamed corn, eggs, cheddar, smoked paprika and salt and mix well.
Sift in the flour and baking powder and mix well.
Slowly stir in the milk until the batter is not too thick and drops off a spoon easily. (it should also not be so thin that it spreads too much when you fry the cakes)
Heat oil over medium heat in a large frying pan (cast iron works wonderfully).
Fry spoonfuls of the batter until bubbles appear at the top, and then use a spatula to flip them over. Allow to cook on the other side. Remove from the pan once cooked and garnish with sliced scallions and sour cream, if desired