Chile Corn Cakes

* Exported from MasterCook II *

Chile Corn Cakes

Recipe By : COOKING RIGHT SHOW #CR9738
Serving Size : 4 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tablespoons olive oil
1/2 Cup red bell pepper -- chopped
1/4 Cup yellow bell pepper -- chopped
2 Cups fresh corn kernels -- approximately 4 cobs
2/3 Cup yellow onions -- chopped
1 Tablespoon pure chile powder
1 Teaspoon ground cumin
1/4 Cup rich chicken stock
3/4 c flour
1 tsp baking powder
1/2 c yellow cornmeal
1 egg -- beaten
1/2 c milk
1 tbsp unsalted butter -- melted
2 tbsp 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

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NOTES : 10/2