Corn Cakes with Sweet Pepper Relish

Directions

Relish: In a large skillet, heat the olive oil over medium-high heat.

Add the red and green peppers and the garlic; sauté 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, red pepper sauce, 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.