Corn cakes with sweet pepper relish

Yield: 6 servings

Measure Ingredient
2 teaspoons Olive oil, extra-virgin
1 medium Bell pepper, red; seeded & finely chopped
1 medium Bell pepper, green; seeded & finely chopped
2 \N 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 \N 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

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.

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