Recipe - Corn Cakes With Sweet Pepper Relish

RELISH
2 teaspoon Olive oil, extravirgin
1 md Bell pepper, red; seeded &
finely chopped
1 md Bell pepper, green; seeded &
finely chopped
2 Garlic clove; peeled &
minced
2 tablespoon Lime juice
One fourth teaspoon Sugar
One fourth teaspoon Salt
2 teaspoon Cilantro, fresh;
finely chopped

CORN CAKES
1 cup Flour
One half cup Yellow cornmeal
1 teaspoon Sugar
Three fourths teaspoon Baking powder
One half teaspoon Salt
One half teaspoon Cumin; ground
One half cup Milk
2 tablespoon Milk
2 Eggs
Three fourths teaspoon Tabasco sauce
3 tablespoon Green chilies; canned,
chopped, drained
1 cup Corn kernels; frozen,
defrosted
1 teaspoon Butter, sweet; cut into
slivers

RELISH: In a large skillet, heat the olive oil over mediumhigh heat. Add
the red and green peppers and the garlic; saute 5 minutes. Stir in the lime
juice, sugar, and salt. Cook 2 minutes, or until the juices are slightly
thickened. Cool slightly and stir in the cilantro. Refrigerate until
completely chilled. CORN CAKES: Stir together the flour, cornmeal, sugar,
baking powder, salt, and cumin. Stir in the milk, eggs, Tabasco, chilies,
and corn. Let sit 15 minutes. In a large nonstick skillet set over
mediumhigh heat, melt a couple slivers of the butter. When pan is very
hot, spoon 2 tablespoons batter into the pan for each cake. Cook about 3
cakes at a time for about 2 minutes on each side, or until lightly browned.
(The batter should make about 10 to 12 cakes.) Keep warm while cooking the
remaining cakes, adding a little butter to the pan before cooking each
batch. Serve the corn cakes with a little of the relish on top. Note:
Bottled salsa also can be served with the corn cakes in place of the
relish.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini