Corn & Jalapeno Pancakes With Tomato Salsa

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 2 cups corn kernels, fresh or frozen
• 5 fresh jalapeno peppers, seeded and minced
• 2 cloves garlic, finely chopped
• 1 red bell pepper, seeded and diced
• 6 green onions, plus 2 inches of greens,sliced
• 2 eggs
• 1 1/4 cups all-purpose flour
• 1/2 cup cornmeal
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 tablespoons fresh lime juice
• 1 1/2 cups milk
• fresh ground pepper
• 1 1/2 cups diced tomatoes
• 1/4 cup red onion, finely chopped
• 1 fresh jalapeno, seeded and minced
• 2 tablespoons lime juice
• 5 tablespoons chopped fresh cilantro
• salt and pepper
• 1/3 cup vegetable oil
• 1 1/4 cups sour cream

Recipe

• 1 defrost the corn, or, if fresh, boil for one minute.
• 2 drain, let cool.
• 3 add the chili peppers, garlic, bell pepper and green onions; mix well and set aside.
• 4 in a food processor fitted with the metal blade, combine the eggs, flour, cornmeal, baking powder, 1 teaspoon salt, and the lime juice.
• 5 pulse a few times to mix.
• 6 add the milk and pulse a few more times to from a smooth batter.
• 7 add to the corn mixture and stir to mix.
• 8 season to taste with more salt, if needed, and pepper.
• 9 let stand at room temperature for 30 minutes.
• 10 to make the tomato salsa, in a bowl stir together the tomatoes, red onion, chili pepper, lime juice, cilantro, and salt and pepper to taste.
• 11 set aside.
• 12 in a large frying pan over medium heat, warm 2 tablespoons of the oil.
• 13 working in batches, spoon the batter into the pan to form pancakes 3 in in diameter; do not crowd the pan.
• 14 cook, turning once, until golden brown on both sides, 5 to 6 minutes total.
• 15 using a slotted spatula, transfer to paper towels to drain.
• 16 repeat with remaining batter, adding oil as needed to prevent sticking.
• 17 place the pancakes on a platter or individual plates and top with the sour cream and salsa.
• 18 serve at once.
• 19 defrost the corn, or, if fresh, boil for one minute.
• 20 drain, let cool.
• 21 add the chili peppers, garlic, bell pepper and green onions; mix well and set aside.
• 22 in a food processor fitted with the metal blade, combine the eggs, flour, cornmeal, baking powder, 1 teaspoon salt, and the lime juice.
• 23 pulse a few times to mix.
• 24 add the milk and pulse a few more times to from a smooth batter.
• 25 add to the corn mixture and stir to mix.
• 26 season to taste with more salt, if needed, and pepper.
• 27 let stand at room temperature for 30 minutes.
• 28 to make the tomato salsa, in a bowl stir together the tomatoes, red onion, chili pepper, lime juice, cilantro, and salt and pepper to taste.
• 29 set aside.
• 30 in a large frying pan over medium heat, warm 2 tablespoons of the oil.
• 31 working in batches, spoon the batter into the pan to form pancakes 3 in in diameter; do not crowd the pan.
• 32 cook, turning once, until golden brown on both sides, 5 to 6 minutes total.
• 33 using a slotted spatula, transfer to paper towels to drain.
• 34 repeat with remaining batter, adding oil as needed to prevent sticking.
• 35 place the pancakes on a platter or individual plates and top with the sour cream and salsa.
• 36 serve at once.