Corn Cakes Serves 4

In a large bowl, mix corn meat w corn, shallots, jalapeno, cumin s&p. Add yogurt, 1.5 T oil and 1 egg yolk. Mix well w fork. In separate bowl, beat egg whites to soft peaks. Carefully fold whites into corn batter n two stages. Let rest 5 min. Set large nonstick skillet over med heat for 1-2 min. Pour in 1T oil. Once hot, spoon 2T batter into pan until full. Cook 2-3 min or until golden. Flip and cook one min. Transfer to paper-lined tray. Serve w sour cream alongside, topped w cilantro.

Cornmeal 0.5 c
Corn 1.25 c kernels
Shallot 1 small, dicded fine
Pepper, Jalapeno 0.5 seeds removed, chopped fine
Cumin 0.5 tsp seeds, roughly smashed
Yogurt 0.75 c Greek full fat
Egg 3 separated