02In another bowl whisk together cooled melted butter, egg and buttermilk; then add in the chopped corn, onion, roasted bell peppers, chopped jalapeno and Monterey Jack cheese; add to the cornmeal batter and stir until JUST combined.
03Heat a large griddle to medium-high heat, the spread with butter (use as much butter as desired).
04Drop about 1/4 cup of batter onto the griddle spreading to about 3-4-inch cakes.
05Cook the corn cakes for about 2-3 minutes on each side or until golden.