Black-eyed Pea Patties with Corn and Cilantro

Ingredients

 * 4 cups cooked Black-Eyed Peas, drained
 * 4 ears corn or 3 cups corn kernels
 * 2 Tbs. canola oil
 * 2 tsp. mashed garlic
 * 2 jalapeños, seeded and minced, or 1/2 cup canned chopped green chiles
 * 1/2 tsp. ground cumin
 * 1 cup minced scallions
 * 1/2 cup minced cilantro
 * 1 tsp. salt

Directions

 * 1) Mash black-eyed Peas coarsely with potato masher or electric mixer. Set aside.
 * 2) If using frozen corn, put kernels in food processor, and purée. Set aside. For cob corn, use a sharp knife to slice halfway through corn kernels, then slice kernels off cob into bowl. Use back of knife to scrape off remaining corn.
 * 3) Heat 1 Tbs. oil in skillet, and add garlic, jalapeños and cumin. Sauté 2 minutes, and add corn. Reduce heat to low; cook 3 minutes, stirring constantly.
 * 4) Mix mashed Peas, corn mixture, scallions, cilantro and salt; cool. Form into 6 patties about 1-inch thick and 4 inches round in diameter.
 * 5) Heat large nonstick griddle over medium heat, and brush with remaining 1 Tbs. oil. Cook patties 5 minutes per side, or until golden, crisp and heated through. Serve hot.