2 tb Olive oil
1/2 c Red bell pepper; chopped
1/4 c Yellow bell pepper; chopped
2 c Fresh corn kernels;
- approximately 4 cobs
2/3 c Yellow onions; chopped
1 tb Pure chile powder
1 ts Ground cumin
1/4 c Rich chicken stock
3/4 c Flour
1 ts Baking powder
1/2 c Yellow corn meal
1 Egg; beaten
1/2 c Milk
1 tb Unsalted butter; melted
2 tb Cilantro; chopped
Salt; to taste
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
corn meal, 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°F oven until ready to serve.
