Corn cakes with sweet pepper relish
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Olive oil, extra-virgin |
| 1 | medium | Bell pepper, red; seeded & finely chopped |
| 1 | medium | Bell pepper, green; seeded & finely chopped |
| 2 | Garlic clove; peeled & | |
| 1 | cup | Flour |
| ½ | cup | Yellow cornmeal |
| 1 | teaspoon | Sugar |
| ¾ | teaspoon | Baking powder |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Cumin; ground |
| ½ | cup | Milk |
| 2 | tablespoons | Milk minced |
| 2 | tablespoons | Lime juice |
| ¼ | teaspoon | Sugar |
| ¼ | teaspoon | Salt |
| 2 | teaspoons | Cilantro, fresh; finely chopped |
| 2 | Eggs | |
| ¾ | teaspoon | Tabasco sauce |
| 3 | tablespoons | Green chilies; canned, chopped, drained |
| 1 | cup | Corn kernels; frozen, defrosted |
| 1 | teaspoon | Butter, sweet; cut into slivers |
Directions
RELISH
CORN CAKES
RELISH:
In a large skillet, heat the olive oil over medium-high heat. Add the red and green peppers and the garlic; saute 5 minutes. Stir in the lime juice, sugar, and salt. Cook 2 minutes, or until the juices are slightly thickened. Cool slightly and stir in the cilantro.
Refrigerate until completely chilled.
CORN CAKES:
Stir together the flour, cornmeal, sugar, baking powder, salt, and cumin. Stir in the milk, eggs, Tabasco, chilies, and corn. Let sit 15 minutes.
In a large non-stick skillet set over medium-high heat, melt a couple slivers of the butter. When pan is very hot, spoon 2 tablespoons batter into the pan for each cake. Cook about 3 cakes at a time for about 2 minutes on each side, or until lightly browned. (The batter should make about 10 to 12 cakes.) Keep warm while cooking the remaining cakes, adding a little butter to the pan before cooking each batch. Serve the corn cakes with a little of the relish on top.
Note: Bottled salsa also can be served with the corn cakes in place of the relish.