CORN-AND-JALAPENO PANCAKES WITH TOMATO SALSA

CORN-AND-JALAPENO PANCAKES WITH TOMATO SALSA image

Yield Serves 6

Number Of Ingredients 15

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2 cups fresh corn kernels or frozen
5 fresh jalapeno chili peppers, seeded and minced
2 cloves garlic, finely chopped
1 red bell pepper, seeded, deribbed and finely diced
6 green onions, including tender green tops, thinly sliced
2 eggs
1 1/4 cups all-purpose flour
1/2 cup cornmeal
1 teaspoon baking powder
Salt and freshly ground pepper
2 tablespoons fresh lime juice
1 1/2 cups milk
About 1/3 cup vegetable oil
1 1/4 cups sour cream
Tomato salsa

Steps:

Bring a saucepan three-fourths full of lightly salted water to a boil. Add the corn kernels and cook for 1 minute. Drain, place in a large bowl, and let cool. Add the jalapenos, garlic, bell pepper, and green onions and mix well. Set aside. In a food processor fitted with the metal blade, combine the eggs, flour, cornmeal, baking powder, 1 teaspoon salt and the lime juice. Pulse a few times to mix. Add the milk and pulse a few more times 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. In a large frying pan over medium heat, warm 2 tablespoons of the oil. Working in batches, spoon the batter into the pan to form pancakes about 3 inches in diameter; do not crowd the pan. Cook, turning once, until golden brown on both sides, 5-6 minutes total. usin a slotted spatula, 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. Serve at once.