A light corn cake with sweet corn, roasted green and red New Mexico chile and a mix of seasoning. Serve with salsa, avocado cream or a dollop of sour cream.
*See Kitchen Notes for more information and related links.
Put of the chopped vegetables in a small bowl or measuring cup. Squeeze the lime over the vegetables. Set aside.
In a medium sized bowl, add the dry batter ingredients. Whisk to combine.
Make a hole in the middle of the dry ingredients and add the egg. Whisk lightly.
Pour in the milk and whisk together the dry and wet ingredients until just combined.
Fold in the vegetables. The batter should be thick.
In a large skillet over medium heat, heat the olive oil.
Once the oil is hot, scoop about 1/4 - 1/3 cup batter into the skillet. If the batter runs out into the skillet, the skillet isn't hot enough. Let the skillet heat more and add another scoop. The batter should sizzle when dropped in the skillet.
Fry the cakes for about 3 minutes per side (turn only once). They are done when you press gently in the center of a corn cake and it's firm against the touch.
Transfer to a rack to cool. Enjoy!
Roasting Fresh Chiles - Since chile can range from mild to hot, you'll need to be the judge of how much you add to the recipe. I mostly use a medium hot green chile with a mild roasted red. The type of chile can also vary. In this recipe you can use everything from jalapeno to a roasted green bell pepper. There wouldn't be any heat in the latter, but the flavor would be quite good.
Red Pepper - Use a mild to spicy red chile or a sweeter, roasted red bell or pimiento.
Whole wheat pastry flour - This is my go to flour because it's light and healthier than unbleached, white flour. However, if you don't have any, then substitute with a white whole wheat flour or sifted unbleached flour.
Avocado Cream - Combine a smashed avocado with a couple tablespoons of sour cream or 1 tablespoon heavy cream. Add a touch of salt and lime juice.
Recipe author: MJ of MJ's Kitchen