Corn And Jalapeno Pancakes With Tomato Salsa Food

FRESH CORN PANCAKES

Steps:

• Whisk together flour, baking powder, sugar, and 1 teaspoon salt in a medium bowl.
• Cut enough kernels from cobs to measure 2 cups. Using back of a knife, scrape pulp from cobs and transfer to a blender with milk and 1/2 cup corn. Purée until smooth, then strain through a sieve into another medium bowl, pressing on and then discarding solids. Whisk in eggs, oil, and butter.
• Add to flour mixture with remaining 1 1/2 cups corn and whisk until just combined.
• Heat a griddle or heavy skillet over medium heat until hot, then lightly brush with oil. Working in batches, pour 1/3 cup batter per pancake onto griddle and cook until bubbles appear on surface and undersides are golden-brown, about 2 minutes. Flip with a spatula and cook until undersides are golden-brown, about 1 minute more. (Reduce heat if pancakes brown too quickly.) Lightly oil griddle between batches if necessary.

CORN & TOMATO SALSA

Steps:

• 1. Gather and prep ingredients.
• 2. Pour 1 tablespoon oil into a large skillet; place over medium/medium-high heat.
• 3. Add corn, onions, bell pepper and jalapeno; stir and cook for about 5 minutes, until veggies have softened.
• 4. Add garlic; stir and cook for 30 seconds, then add lime juice, tomatoes, cumin, black pepper and salt; stir and cook until heated through.
• 5. Remove from heat; stir in, or sprinkle on parsley, basil or cilantro.
• 6. Serve while warm, or chill if desired. Cover and store in refrigerator for up to 1 week.

CORN PANCAKES WITH SALSA

Steps:

• Dice tomatoes and avocado a place in a large bowl. Stir in the lime juice.
• Pour boiling water over broad beans and leave for 3-4 minutes. Drain and rinse under cold water. Remove skins and add to tomato and avocado, along with the corriander.
• Place crushed garlic, vinegar and oil in a jar and shake. Add to salsa and mix well.
• To make the pancakes, sift the flour into a large mixing bowl and stir in the polenta. Add milk and corn and mix until combined. Season well.
• Heat oil in a frying pan. Spoon mixture into pan to desired size. Cook for 2-4 minutes on each side until golden and cooked through.
• Serve hot with the salsa.
• Variations- use basil in place of corriander or cucumber in place of avocado.

CORN & JALAPENO PANCAKES WITH TOMATO SALSA

Steps:

• 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.

CORN AND JALAPENOS

Steps:

• Heat olive oil over medium low heat. Cook and stir jalapeno pepper in hot oil until softened, about 5 minutes. Add onion; cook and stir until the onion is soft, about 2 minutes more. Add corn. Season mixture with salt and black pepper. Continue cooking and stirring until the corn is hot, about 5 minutes. Sprinkle cilantro over the mixture, stir, and simmer another 30 to 60 seconds.

JALAPENO-JACK POLENTA CAKES WITH CILANTRO CORN SALSA

Steps:

• In a medium saucepan, bring the water to a boil. Slowly add the cornmeal while stirring constantly (important to avoid lumps).
• Reduce heat to simmer and continue to stir the mixture for 20 minutes or until the polenta is thick enough to hold a wooden spoon upright.
• Add jalepeno, cheese, salt and pepper to polenta and stir well to combine.
• Pour polenta in an oiled dish or pan and refrigerate until firm (about 1 hour but this will vary).
• While polenta cools, prepare salsa by combining all ingredients in a mixing bowl. Add salt and pepper if desired.
• Remove cooled polenta from fridge and turn out onto cutting board.
• Cut into 8 servings and place on an oiled baking sheet. Spray with cooking spray or lighlty brush with oil.
• Place polenta in a 400 degree oven for 20-30 minutes until golden brown.
• Place 2 servings on each plate and top with salsa.

JALAPENO PANCAKES

Steps:

• In a bowl, combine pancake mix and water; mix well.
• Stir in cheese and peppers.
• Pour batter by heaping tablespoonfuls onto a hot greased griddle.
• Turn when bubbles form on top of pancakes.
• Cook until second side is golden brown.
• Serve warm with Ranch dressing or salsa.

ROASTED CORN AND TOMATO SALSA

Steps:

• Preheat broiler and set rack 4 inches below. If your broiler and oven are separate, also preheat the oven to 425 degrees. Line 2 baking sheets with foil.
• Place tomatoes and jalapeños on one of the baking sheets and set under broiler, about 4 inches from heat. Broil for about 6 minutes, until skins are charred and blackened in spots. Using tongs, flip over tomatoes and jalapeño and continue to broil for another 6 minutes. The tomatoes and chiles should be softened and cooked through as well as charred. Tip tomatoes and chiles, along with any juices in the pan, into a bowl and allow to cool.
• Place corn on baking sheet and set under the broiler. Broil until you hear the kernels beginning to pop, 2 to 4 minutes. Corn should be nicely browned on one side. Flip over and broil for 2 minutes, or until you hear popping, on the other side. Remove from heat, allow to cool, then cut kernels from cob and set aside.
• If using the same oven to roast the onions, turn heat down to 425 degrees. Break up onions into rings and place on baking sheet in a single layer. Add garlic and place in oven. Roast, stirring every 5 minutes, until onions have softened and are lightly browned and charred on edges and garlic is soft and browned in spots, about 15 minutes. If some of the smaller pieces of onion begin to char more quickly than others, remove them sooner.
• Stem jalapeños and place with onions and garlic in a food processor fitted with the bowl as necessary. Transfer to a large bowl.
• When tomatoes are cool enough to handle, core and discard skins (hold over bowl to catch juices). Place in food processor with juice and pulse to a coarse purée. Add to bowl with chopped onions, garlic and jalapeño. Add the vinegar, season generously with salt (Rick Bayless recommends a generous teaspoon), and stir in the cilantro and corn. If desired, thin out with water.