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Corn and Jalapeno Pancakes WIth Tomato Salsa

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Corn and Jalapeno Pancakes WIth Tomato Salsa

 

2 cups fresh or canned corn kernels

3 fresh jalapeno chili peppers seeded and minced

2 cloves garlic finely chopped

1 red bell pepper, finely diced

6 green onions, thinly sliced

2 eggs

1 1/4 cups flour

1/2 cup cornmeal

1 teaspoon baking powder

salt to taste

 

For salsa:

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. Serves 6.

 

 

 

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