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