Savory Corn & Chile Cakes W/ Chipotle Cream

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 1 tablespoon olive oil, sub. butter
• 1/4 cup poblano chile, minced
• 1/4 cup red bell pepper, finely minced
• 2 cups fresh corn, fresh from the cob, approx. 2 cobs worth
• 1/4 cup scallion, minced
• 1/2 cup cornmeal
• 1/2 cup all-purpose flour, unbleached
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup buttermilk
• 1 egg, large
• nonstick cooking spray
• 1 cup sour cream or 1 cup plain yogurt
• cilantro leaf, garnish
• 1/2-1 teaspoon chipotle chile, minced

Recipe

• 1 corn cakes:.
• 2 heat the olive oil or butter in a small skillet.
• 3 add the pablano pepper and corn, and saute over medium heat for about 10 minutes.
• 4 remove from heat and stir in scallions and set aside.
• 5 combine the dry ingredients in a medium-sized bowl.
• 6 measure 1 c of buttermilk into a 2c measuring cup. add eggs, and beat gently with a fork until smooth.
• 7 pour the buttermilk mixture, sauteed vegetables, into the dry ingredients. be sure to scrap up any butter/oil.
• 8 using a rubber spatula, stir from the bottom of the bowl, until all ingredients are moistened. do not over mix; a few lumps are ok.
• 9 place a skillet or griddle over medium heat.
• 10 after a few minutes, spray with nonstick spray. *be careful over the gas stove flame! add butter if you like.
• 11 when the cooking surface is hot, use a 1/4 c measure w/ handle to scoop the batter onto the hot pan. fry for 2-3 minutes on each side or until golden. they will measure about 4.5" across.
• 12 serve hot or warm topped with chipotle cream and torn cilantro leaves.
• 13 chipotle cream:.
• 14 in a small bowl, combine the sour cream or yogurt with 1/2 teas. minced chipotle peppers. whisk until smooth.
• 15 let sit for 10 minutes for the flavors to develop.
• 16 can be stored, tightly covered, in the refrigerator for up to 2 weeks.