Corn Cakes With Sweet Pepper Relish Recipe

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Corn Cakes With Sweet Pepper Relish Recipe

 



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Corn Cakes With Sweet Pepper Relish

 

Ingredients


RELISH

2 tsp olive oil, extra-virgin
1 medium bell pepper, red, seeded & finely chopped
1 medium bell pepper, green, seeded & finely chopped
2 garlic clove, peeled & minced
2 tbsp lime juice
1/4 tsp sugar
1/4 tsp salt
2 tsp cilantro, fresh, finely chopped

CORN CAKES

1 cup flour
1/2 cup yellow cornmeal
1 tsp sugar
3/4 tsp baking powder
1/2 tsp salt
1/2 tsp cumin, ground
1/2 cup milk
2 tbsp milk
2 eggs
3/4 tsp tabasco sauce
3 tbsp green chilies, canned, chopped, drained
1 cup corn kernels, frozen, defrosted
1 tsp butter, sweet, cut into slivers



 

Preparation

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.

 

 

Servings: 6

 

 

 

 


 

Corn Cakes With Sweet Pepper Relish Recipe brought to you by Recipes 4U