Corn Cakes With Sweet Pepper Relish Recipe

Corn Cakes With Sweet Pepper Relish Recipe

Yield: 6 Servings
Recipe by luhu.jp

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

Directions:

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.


Source from luhu.jp