Recipe - Chile Corn Cakes

2 tablespoon Olive oil
One half cup Red bell pepper; chopped
One fourth cup Yellow bell pepper; chopped
2 cup Fresh corn kernels;
approximately 4 cobs
2/3 cup Yellow onions; chopped
1 tablespoon Pure chile powder
1 teaspoon Ground cumin
One fourth cup Rich chicken stock
Three fourths cup Flour
1 teaspoon Baking powder
One half cup Yellow cornmeal
1 Egg; beaten
One half cup Milk
1 tablespoon Unsalted butter; melted
2 tablespoon Cilantro; chopped
Salt and freshly ground
pepper to taste
Vegetable oil for sauteeing

In a large saucepan over medium high heat, add olive oil and saute the
peppers, corn and onions for 23 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 34 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.

Yield: 4 servings
Recipe By : COOKING RIGHT SHOW #CR9738

Posted to EATL Digest 30 October 96

Date: Thu, 31 Oct 1996 05:20:22 0500

From: Bill Spalding billspa@ICANECT.NET

NOTES : 10/2