For the sour cream
topping: Whisk together the sour cream, hot sauce, green onions and sea salt.
For the corn cakes: Whisk together the flour, cornmeal, salt, sugar
and baking soda
in a large bowl until incorporated. Whisk
together the milk and eggs
in a separate bowl. Pour the milk
mixture into the dry ingredients and add the corn, cheese
, butter and jalapenos and mix well.
Heat 1 tablespoon of the oil a large nonstick skillet over medium-high heat. Use an ice-cream scoop
to pour the batter
for each cake. Cook until golden, about 2 minutes per side. About halfway through cooking, add the remaining oil to the skillet. Transfer the cakes
to a plate lined with paper towels to drain
and sprinkle with sea salt, if desired. Serve warm with sour cream topping.
Nutritional information per serving: 161 calories, 8 g fat