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Ingredients
US|METRIC
4 SERVINGS
- 1/2 cup polenta (quick-cooking, or fine-ground cornmeal)
- 2 ears of corn
- 1 1/4 cups corn kernels
- 1 shallot (small, diced fine, about 3 tablespoons)
- 1 jalapeño (small, seeds and membrane removed, diced fine, about 2 tablespoons)
- 1/2 tsp. cumin seeds (roughly smashed, optional — I omitted)
- 3/4 tsp. salt (plus extra for seasoning)
- 1/4 tsp. black pepper (plus extra for seasoning)
- 3/4 cup greek yogurt (full-fat)
- 1 1/2 Tbsp. olive oil (plus extra for frying)
- 4 eggs (depending on whether you want to make a fritter or a pancake… see notes in post above and in recipe)
- 1/4 cup chopped cilantro (or more or less to taste)
- 1/4 cup sour cream (or crème fraîche)
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NutritionView More
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270Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories270Calories from Fat140 |
% DAILY VALUE |
Total Fat15g23% |
Saturated Fat5g25% |
Trans Fat |
Cholesterol230mg77% |
Sodium1150mg48% |
Potassium410mg12% |
Protein19g |
Calories from Fat140 |
% DAILY VALUE |
Total Carbohydrate16g5% |
Dietary Fiber0g0% |
Sugars7g |
Vitamin A35% |
Vitamin C10% |
Calcium40% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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