Recipe - Bell Pepper And Fresh Corn Pancakes

2 cup Uncooked fresh corn kernels
1 Egg yolk
One fourth cup Corn meal
One fourth cup Flour
One half teaspoon Salt
One fourth teaspoon Freshly ground pepper
2 tablespoon Chopped fresh basil
1 small Red bell pepper, seeded and
chopped
1 small Green bell pepper, seeded
and chopped
4 Egg whites
2 tablespoon Oil

Combine corn, egg yolk, cornmeal, flour, salt, pepper. Beat egg whites
until soft peaks form. Fold half of egg whites into cornmeal mixture,
then fold in the rest. Do not overmix. Coat mediumhot skillet with
oil. Drop batter into skillet by the tablespoon. Do not let edges
touch. Cook until golden brown; turn carefully and cook on other
side. Repeat until all batter is used.

Serve with salsa as appetizer or side dish.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip