Chile Corn Cakes

Serves 4

4 T. olive oil                               

¾ c. flour

¼ c. yellow bell pepper, chopped   

1  t. baking powder

½ c. red bell pepper, chopped        

½ c. yellow cornmeal

2  c. fresh corn kernels                  

1 egg, lightly beaten

½ c.. milk

2/3 c. yellow onions, chopped      

 1 T. unsalted butter, melted

1  T. chili powder (your choice — I usually use Aleppo Pepper, but you can choose another chile powder)                           

2  T. cilantro, chopped

1 t. cumin, ground                       

¼ c. chicken stock

In a large saucepan over medium-high heat, heat 2 T. of the olive oil and sauté the peppers, corn and onions for 2 to 3 minutes or until the onions begin to soften. Add the chile powder and cumin and cook for 2 minutes, stirring constantly.  Add the chicken stock and stir, scraping up any browned bits from the bottom of the pan. Continue cooking until most of the liquid has evaporated.  Remove from the heat and set aside.

Into a small bowl, sift together the flour and baking powder.  Add the cornmeal, egg, milk and butter.  Stir until very smooth.  Add the corn mixture and cilantro.  Season to taste with salt and pepper.

In a large sauté pan over medium-high heat, heat some vegetable oil.  In large dollops, add the corn batter and sauté until golden brown, 3 to 4 minutes on each side.  Remove to paper towels to drain.  Cook in batches, adding oil as necessary.  Serve with additional with sour cream seasoned with a squeeze of lime juice and minced cilantro or chives.