Chile Corn Cakes

Name: Chile Corn Cakes
Yield: Serves 4 to 6 as a side dish
Ingredients: 1 teaspoon baking powder; ½ cup yellow cornmeal; 1 large egg, lightly beaten; ½ cup milk; 2 teaspoons pure chile powder, such as ancho; ½ teaspoon ground cumin; ¼ cup rich chicken stock; ¾ cup all-purpose flour; ¾ cup finely chopped red bell pepper; 2 cups fresh raw corn kernels (2 large ears); ¾ cup finely chopped onion; 2 teaspoons pure chile powder, such as ancho; 2 tablespoons olive oil; 1 tablespoon unsalted butter; Sour cream, lime wedges, and fresh cilantro sprigs for garnishing (optional); Vegetable oil for frying; Sour cream, lime wedges, and fresh cilantro sprigs for garnishing (optional); Sour cream, lime wedges, and fresh cilantro sprigs for garnishing (optional); Kosher or sea salt and freshly ground pepper; 2 tablespoons chopped fresh cilantro; Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper

Preparation info

Serves
4 to 6
as a side dish

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

These spicy corn cakes, or fritters, are an excellent accompaniment to poultry and meat dishes.

Ingredients

2 tablespoons olive oil
1 tablespoon unsalted butter
¾ cup

Side dish
Spicy

Method

In a large saucepan, heat the olive oil and butter over medium-high heat and sauté the pepper, corn, and onion until the onion begins to soften but not brown, about 3 minutes. 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