Corn And Jalapeno Pancakes With Tomato Salsa Recipes

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.

Steps:

• Preheat the oven to 250 degrees F. Line two sheet pans with parchment paper.
• In a large bowl, stir together the fine and stone-ground cornmeals, the flour, sugar, baking powder, baking soda, and 1 tablespoon salt. In a medium bowl, whisk together the buttermilk, melted butter, eggs, and Sriracha. Stir in the corn, chives, and jalapeno pepper and mix into the dry ingredients with a rubber spatula until moistened. Don't overmix!
• Heat 1 tablespoon of clarified butter in a large (12-inch) saute pan over medium heat until it sizzles. Drop 1/4-cup measures of batter into the pan without crowding them. Press each pancake very lightly with a small metal spatula. Cook for 2 minutes, turn, and cook for 1 1/2 minutes, until both sides are browned and the center of the pancake is firm. Place the pancakes on the prepared sheet pans and keep them warm in the oven while you cook the rest of the batter. Continue making the pancakes, adding more clarified butter to the pan, as needed. Sprinkle with salt and serve warm with a sprinkling of minced chives.

Steps:

• Place the chopped onion in a bowl, sprinkle with the salt, squeeze the lime juice over, and set aside for 15 to 20 minutes. Add the chopped chiles, tomatoes, corn, and cilantro to the onion mixture, and stir. Serve immediately.

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.

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.

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.

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.

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.