• tablespoons sour cream
  • 1/2 tablespoon cholulla hot sauce
  • 2 green onions, green parts only
  • Sprinkle of kosher salt
  • 1/2 cup whole-wheat pastry flour
  • 1/4 cup buttermilk cornmeal
  • teaspoon kosher salt
  • teaspoon sugar
  • 1/2 teaspoon baking soda
  • 1/2 cup whole milk
  • large eggs
  • cup corn kernels, fresh or frozen and thawed
  • 1/2 cup shredded cheddar
  • tablespoon melted butter
  • to 3 jalopeno peppers, finely chopped
  • tablespoons olive oil

    For the sour cream topping: Whisk together the sour cream, cholulla hot sauce, green onions and sea salt. 

    For the corn cakes: Whisk together the whole wheat pastry flour, buttermilk 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