Chile Corn Cakes

Still, one of my all-time favorite appetizers.

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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 (New Mexico,
or California)
2 T. cilantro, chopped
1 t. cumin, ground
¼ c. chicken stock

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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. Garnish  with
additional with sour cream mixed with lime zest and 1 t. lime juice.

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