Spicy Corn Cakes With Smoked Cheese and Chiles | Oregonian Recipes

Name: 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)

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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)