Chile Corn Cakes

---------- Recipe via Meal-Master (tm) v8.05

Title: Chile Corn Cakes
Categories: Cheesecakes
Yield: 4 servings

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 cornmeal
1 Egg; beaten
1/2 c Milk
1 tb Unsalted butter; melted
2 tb Cilantro; chopped
Salt and freshly ground pepp
-er to
Taste
Vegetable oil for sauteeing

Recipe by: COOKING RIGHT SHOW #CR9738 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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