1 can (15.25 oz.) Libby's Whole Kernel Sweet Corn, drained
2 large eggs
2 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon black pepper
1/2 cup diced red bell pepper
sour cream (for serving)
1. Add 3/4 cup of corn, eggs, flour, salt and pepper to blender. Blend 30 seconds or until evenly mixed.
2. Transfer corn mixture to bowl. Mix in remaining corn and bell pepper.
3. Heat skillet over medium; coat lightly with cooking spray or oil. Spoon generous tablespoons of batter onto hot skillet, spacing them a few inches apart. Cook 3-4 minutes on each side or until cooked through and well-browned. Repeat with cooking spray and remaining batter. Garnish with dollop of sour cream. Serve hot.