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CORN AND JALAPENO PANCAKES WITH TOMATO SALSA
Makes about 24 pancakes serves 6
2 cups fresh or canned corn kernels
3 fresh jalapeno chili peppers seeded and minced
2 cloves garlic finely
chopped
1 red bell pepper seeded deribbed and finely diced
6 green
onions white part and 2 inches of the tender green tops thinly sliced
2
eggs
1 1/4 cups flour
1/2 cup cornmeal
1 teaspoon baking powder
salt to taste
2 tablespoons fresh lime juice
1 1/2 cups milk
freshly ground pepper
FOR THE TOMATO
1 1/2 cups diced tomatoes
1/4 cup finely chopped red onion
1 fresh jalapeno or serrano chili
pepper seeded and minced
2 tablespoons fresh lime juice
5 tablespoons
chopped fresh cilantro
to taste salt and freshly ground pepper
1/3 cup
vegetable oil
1 1/4 cups sour cream
Cook corn kernels in lightly
salted water for 1 minute. Drain, transfer to large bowl and cool. Add the
chili peppers, garlic, bell pepper and green onions, mix well and set aside.
In a mixing bowl, whisk the eggs, flour, cornmeal, baking powder, 1
teaspoon salt and the lime juice. Add the milk and mix well to form a smooth
batter.
Add to the corn mixture and stir to mix. Season to taste with more
salt if needed, and pepper. Let stand at room temperature for 30 minutes.
To make the tomato salsa, stir together the tomatoes, red onion, chili
pepper, lime juice, cilantro and salt and pepper to taste.
In a large
frying over medium heat, warm 2 tablespoons of the oil.
Working in batches,
spoon the batter into the pan to form pancakes 3 inches in diameter; do not
crowd the pan. Cook, turning once, until golden brown on both sides.
Transfer to paper towels to drain. Repeat with the remaining batter, adding
oil as needed to prevent sticking.
Place the pancakes on a platter or
individual plates and top with the sour cream and salsa.
