Spicy Corn Cakes With Smoked Cheese and Chiles | Oregonian Recipes

Ingredients

• 1 1/2 teaspoons olive oil
• 1/2 medium-size red or yellow onion, diced (about 1 cup)
• Salt
• 1 16-ounce bag frozen corn kernels (or 3 cups fresh corn kernels cut from about 3 ears)
• 1/4 teaspoon cayenne pepper, or to taste
• 2 or 3 jalapeño chiles, seeded and diced
• 1 tablespoon fresh lemon juice
• 2 eggs, separated
• 1/2 pound ricotta cheese (about 1 cup)
• 1/2 cup milk
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 2 ounces smoked cheddar cheese, shredded (about 3/4 cup)
• 2 ounces sharp cheddar cheese, shredded (about 3/4 cup)