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Rio Grande Fritter Cakes

1 package corn muffin mix (recommended: Jiffy mix)
1 egg
2 tablespoons vegetable oil, plus some for frying
3/4 cup milk
1 Anaheim or poblano chile pepper, seeded and very thinly sliced
1 cup frozen corn kernels
1 cup shredded Cheddar


Combine dry mix with egg, 2 tablespoons oil and milk to make batter then stir in the chile peppers, corn and Cheddar. Heat a thin layer of vegetable oil in a large skillet and cook 6 small cakes, 3 inches each, at a time for 2 to 3 minutes on the first side and 1 to 2 minutes on the second side, until evenly deep golden in color. Transfer to a towel lined plate and salt the fritter cakes. Repeat, adding and heating a little additional oil for the second batch.

Source: www.foodnetwork.com