Corn & Jalapeno Pancakes with Tomato Salsa
"This is a recipe from William and Sonoma's Vegetarian Cookbook."
- Ready In:
- 1hr 15mins
- Ingredients:
- 21
- Serves:
-
6
ingredients
- 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
-
SALSA
- 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
directions
- Defrost the corn, or, if fresh, boil for one minute.
- Drain, let cool.
- Add the chili peppers, garlic, bell pepper and green onions; mix well and 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 from 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.
- 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.
- Set aside.
- 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 3 in in diameter; do not crowd the pan.
- Cook, turning once, until golden brown on both sides, 5 to 6 minutes total.
- Using a slotted spatula, transfer to paper towels to drain.
- Repeat with 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.
- Defrost the corn, or, if fresh, boil for one minute.
- Drain, let cool.
- Add the chili peppers, garlic, bell pepper and green onions; mix well and 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 from 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.
- 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.
- Set aside.
- 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 3 in in diameter; do not crowd the pan.
- Cook, turning once, until golden brown on both sides, 5 to 6 minutes total.
- Using a slotted spatula, transfer to paper towels to drain.
- Repeat with 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.
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Reviews
-
These were quite bland. My husband was the only one who loved them. The rest of us weren't too crazy about them. I think they would be better with mexican cheese inside or something. Thanks!
RECIPE SUBMITTED BY
Crabbycakes
Grand Lake O the Cherokees, OK
I enjoy oil painting, travel and of course, cooking. One of my hobbies is collecting cookbooks.
I used to working in the restaurant industry and enjoy International cooking especially.
Pet Peeve: Standing in line to get in a restaurant.
