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Corn Cakes With Sweet Pepper Relish

Recipe name:
Corn Cakes With Sweet Pepper Relish

Recipe category:
Cake

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Recipe details: Corn s with Sweet Pepper Relish

---RELISH --- 2 ts Olive oil, extra-virgin 1 md Bell pepper, red; seeded & -finely chopped 1 md Bell pepper, green; seeded & -finely chopped 2 Garlic clove; peeled & -minced 2 T Lime juice 1/4 ts Sugar 1/4 ts Salt 2 ts Cilantro, fresh; -finely chopped -CORN CAKES - 1 c Flour 1/2 c Yellow cornmeal 1 ts Sugar 3/4 ts Baking powder 1/2 ts Salt 1/2 ts Cumin; ground 1/2 c Milk 2 T Milk 2 Eggs 3/4 ts Tabasco sauce 3 T Green chilies; canned, -chopped, drained 1 c Corn kernels; frozen, -defrosted 1 ts Butter, sweet; cut into -slivers 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.

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Corn Cakes With Sweet Pepper Relish

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