Corn Cakes With Sweet Pepper Relish Recipe

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Things You'll Need

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

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