Chile Corn Cakes

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1/2 cup	73g / 2.6oz	Chopped red bell pepper
1/4 cup	36g / 1.3oz	Chopped yellow bell pepper
2 cups	125g / 4.4oz	Fresh corn kernels
		(approximately 4 cobs)
2/3 cup	41g / 1.4oz	Chopped yellow onions
1 tablespoon	15ml	Pure chile powder
1 teaspoon	5ml	Ground cumin
1/4 cup	59ml	Rich chicken stock
3/4 cup	46g / 1.6oz	Flour
1 teaspoon	5ml	Baking powder
1/2 cup	31g / 1.1oz	Yellow cornmeal
1		Egg - beaten
1/2 cup	118ml	Milk
1 tablespoon	15ml	Unsalted butter - melted
2 tablespoons	30ml	Chopped cilantro
		Salt - to taste
		Freshly-ground black pepper - to taste
		Vegetable oil - for sauteeing

Recipe Instructions

In a large saucepan over medium-high heat, add olive oil and saute the peppers, corn and onions for 2 to 3 minutes or until onions begin to soften. Add the chili powder and cumin and continue cooking for 2 minutes, stirring constantly. Add the chicken stock to deglaze the pan and continue cooking until most of the liquid has evaporated.

In a small bowl, sift together the flour and baking powder. Add the cornmeal, egg, milk and butter and mix well until very smooth. Add the corn mixture and cilantro and season to taste.

In a large skillet over medium-high heat, add oil and heat thoroughly. Add corn batter in large dollops and saute for 3 to 4 minutes on each side until golden-brown. Remove with a spatula, place on paper towels and pat dry. Cook in batches. Keep corn cakes warm in a 275 degree oven until ready to serve.

This recipe yields 4 servings.

Source:
COOKING RIGHT with John Ash - From the TV FOOD NETWORK - (Show # CR-9738 broadcast 01-11-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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