Savory Corn Cakes

Excellent with a tomatillo or pico de gallo salsa. Grate a little cheese on top while still warm, if you'd like. Serves 4.

1 TB oil
1 cup thinly sliced leeks
3 cups fresh corn kernels, about 3 ears worth
1 jalapeno, minced, to taste
salt to taste
1 TB lemon juice
2 eggs
1/2 cup yogurt
1/2 cup whole-wheat pastry flour
1/2 cup cornmeal
1/2 tsp salt
1 tsp baking powder
oil for cooking

Saute leeks, corn and chilies in oil with a sprinkling of salt for about 10 minutes. Stir in lemon juice and set aside. Whisk together eggs and yogurt. Blend together dry ingredients. Add corn mixture to the eggs and then fold in the dry ingredients.

Heat a lightly oiled griddle over medium high heat. Spoon batter making 3 rounds. Cook until golden on both sides, flipping once, about 7 minutes total.