Title: Corn Cakes with Sweet Pepper Relish
Categories: Vegetable Pancake Relish
Yield: 6 Servings
| RELISH |
| 2 | ts | Olive oil, extra-virgin |
| 1 | md | Bell pepper, red; seeded & finely chopped |
| 1 | md | Bell pepper, green; seeded & finely chopped |
| 2 | | Garlic clove; peeled & minced |
| 2 | tb | Lime juice |
| 1/4 | ts | Sugar |
| 1/4 | ts | Salt |
| 2 | ts | Cilantro, fresh; finely chopped |
| CORN CAKES |
| 1 | c | Flour |
| 1/2 | c | Yellow cornmeal |
| 1 | ts | Sugar |
| 3/4 | ts | Baking powder |
| 1/2 | ts | Salt |
| 1/2 | ts | Cumin; ground |
| 1/2 | c | Milk |
| 2 | tb | Milk |
| 2 | | Eggs |
| 3/4 | ts | Tabasco sauce |
| 3 | tb | Green chilies; canned, chopped, drained |
| 1 | c | Corn kernels; frozen, defrosted |
| 1 | ts | Butter, sweet; cut into 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.