Relish
2 tsp olive oil,
1 medium red pepper, finely chopped
1 medium green pepper, finely chopped
2 garlic cloves, minced
2 tbs lime juice
1/4 tsp sugar
1/4 tsp salt
2 Tbs fresh cilantro, finely chopped
Corn Cakes
1 c flour
1/2 c yellow cornmeal
1 tsp sugar
3/4 tsp baking powder
1/2 tsp salt
1/2 tsp ground cumin
1/2 c plus 2 tbs milk
2 eggs
3/4 tsp Tabasco
3 Tbs canned green chilies, chopped
1 c corn kernels, fresh or frozen
1 tsp unsalted butter, 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 the 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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