Corn Cakes with Sweet Pepper Relish

These corn cakes are packed with actual corn: a cup of kernels folded into a cumin-spiced cornmeal batter along with chopped green chilies and a hit of hot pepper sauce. They’re pan-fried golden in butter and served with a bright, fresh pepper relish that pulls the whole thing together.

The relish is worth making from scratch. Red and green bell peppers sauteed with garlic, then hit with lime juice and a pinch of sugar to balance the acidity. Fresh cilantro goes in after cooking, keeping it green and punchy. Chilling the relish before serving lets the flavors marry and gives you a cool, tangy contrast against the warm corn cakes.

Cumin in the batter is the spice that ties these to Southwestern cooking. It adds a smoky, earthy note that plays well with the sweetness of the corn and the heat from the chilies and hot sauce.

Letting the batter sit 15 minutes before cooking is a step worth respecting. The cornmeal hydrates and swells during that rest, which means the cakes hold together better on the griddle and develop a more tender interior.

Pro Tips

• Get the pan very hot before spooning in the batter. A hot skillet gives you crisp edges and golden color instead of pale, soggy cakes
• Cook only 3 at a time. Crowding the pan drops the temperature and steams instead of frying
• Use 2 tablespoons of batter per cake for uniform size that cooks evenly
• Add a sliver of butter to the pan between each batch. It browns and adds flavor to the next round

Variations

• Crab corn cakes: Fold in ¼ pound of lump crab meat for an upscale appetizer version
• Cheesy corn cakes: Stir ½ cup shredded pepper jack into the batter for melty, spicy pockets
• Avocado topping: Skip the relish and top with sliced avocado, a squeeze of lime, and a drizzle of crema