Corn and Zucchini Pancakes

2 cups fresh zucchini, diced in small pieces
1 cup fresh corn kernels
1 tablespoon neutral oil
⅓ cup fresh green onions, chopped (lights & dark)
1 ½ teaspoons fresh jalapeno , seeded and minced
2 medium fresh garlic cloves, minced
½ teaspoon salt
¼ teaspoon black pepper
2 large eggs
2 tablespoons plain sour cream or yogurt
6 tablespoons all-purpose flour
2 teaspoons baking powder
1/3 C. crumbled feta or cojita
1/3 C. coarsely grated Parmesan
⅓ cup fresh chives, sliced
1 1/2 tablespoon neutral oil

In a large skillet, heat the oil over medium-high heat. Add the zucchini and stir until just beginning to brown, about 3 minutes. Should still be crisp-tender. Remove from the head, add the corn, scallions, jalapeno and green onions, stir to combine. Cool.

Add the salt, pepper, eggs and sour cream. Mix well with a fork. Add the flour and baking powder. Add the cheeses and chives. Mix well.

Heat a skillet with 1 1/2 T. oil on medium. When hot, drop 2 1/2 T batter into the hot skillet making about 4 or 5 at a time. Cook over medium heat, turning when lightly brown underneath. Cook on this side and remove to a clean platter.
Serve with additional sour cream and salsa.