Corn Cakes with Sweet Pepper Relish
Yield
6 servingsPrep
30 minCook
30 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Relish | |||
| 2 | teaspoons |
olive oil, extra-virgin
|
|
| 1 | medium |
sweet red bell peppers
seeded, finely chopped |
|
| 1 | medium |
green bell peppers
seeded, finely chopped |
|
| 2 | cloves |
garlic
peeled and minced |
|
| 2 | tablespoons |
lime juice
|
|
| ¼ | teaspoon |
sugar
|
|
| ¼ | teaspoon |
salt
|
|
| 2 | teaspoons |
cilantro
fresh, finely chopped |
|
| Corn cakes | |||
| 1 | cup |
all-purpose flour
|
|
| ½ | cup |
cornmeal
yellow |
|
| 1 | teaspoon |
sugar
|
|
| ¾ | teaspoon |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
cumin
ground |
|
| ½ | cup |
milk
|
|
| 2 | tablespoons |
milk
|
|
| 2 | large |
eggs
|
|
| ¾ | teaspoon |
red hot pepper sauce
|
|
| 3 | tablespoons |
green chili peppers
canned, chopped, drained |
|
| 1 | cup |
corn
frozen, defrosted |
|
| 1 | teaspoon |
butter
sweet, cut into slivers |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Relish | |||
| 1E+1 | ml |
olive oil, extra-virgin
|
|
| 1 | medium |
sweet red bell peppers
seeded, finely chopped |
|
| 1 | medium |
green bell peppers
seeded, finely chopped |
|
| 2 | cloves |
garlic
peeled and minced |
|
| 3E+1 | ml |
lime juice
|
|
| 1.3 | ml |
sugar
|
|
| 1.3 | ml |
salt
|
|
| 1E+1 | ml |
cilantro
fresh, finely chopped |
|
| Corn cakes | |||
| 237 | ml |
all-purpose flour
|
|
| 118 | ml |
cornmeal
yellow |
|
| 5 | ml |
sugar
|
|
| 3.8 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
cumin
ground |
|
| 118 | ml |
milk
|
|
| 3E+1 | ml |
milk
|
|
| 2 | large |
eggs
|
|
| 3.8 | ml |
red hot pepper sauce
|
|
| 45 | ml |
green chili peppers
canned, chopped, drained |
|
| 237 | ml |
corn
frozen, defrosted |
|
| 5 | ml |
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; 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.
