-RELISH-
2 ts Olive oil, extra-virgin -minced
1 md Bell pepper, red; seeded & 2 tb Lime juice
-finely chopped 1/4 ts Sugar
1 md Bell pepper, green; seeded & 1/4 ts Salt
-finely chopped 2 ts Cilantro, fresh;
2 Garlic clove; peeled & -finely chopped
CORN CAKES
1 c Flour 2 Eggs
1/2 c Yellow cornmeal 3/4 ts Tabasco sauce
1 ts Sugar 3 tb Green chilies; canned,
3/4 ts Baking powder -chopped, drained
1/2 ts Salt 1 c Corn kernels; frozen,
1/2 ts Cumin; ground -defrosted
1/2 c Milk 1 ts Butter, sweet; cut into
2 tb Milk -slivers
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.
Yields
6 servings