Corn And Rice Calas - cooking recipe

Ingredients

1 cup corn kernel (3 ears)
1 large egg
1 medium jalapeno pepper, finely diced
3 scallions, thinly sliced
3 tablespoons flour
1/4 teaspoon baking powder
1 cup cooked rice
1 teaspoon salt
1 pinch cayenne
black pepper
1 tablespoon oil or 1 tablespoon butter

Preparation

Combine corn, egg, jalapeno, onion, and scallion, set aside.
In another bowl, mix flour and baking powder.
Mix well into the corn mixture.
Stir in the rice, salt, cayenne and black pepper.
Heat oil in large cast iron skillet on medium. Drop two or three at a time in 2 Tbls mounds, cook 3-4 minutes each side.