Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------------RELISH--------------------------------
2 ts Olive oil, extra-virgin
1 md Bell pepper, red; seeded
-finely chopped
1 md Bell pepper, green; seeded
-finely chopped
2 Garlic clove; peeled
-minced
2 tb Lime juice
1/4 ts Sugar
1/4 ts Salt
2 ts Cilantro, fresh;
-finely chopped

-------------------------CORN CAKES------------------------------
1 c Flour
1/2 c Yellow cornmeal
1 ts Sugar
3/4 ts Baking powder
1/2 ts Salt
1/2 ts Cumin; ground
1/2 c Milk
2 tb Milk
2 Eggs
3/4 ts Tabasco sauce
3 tb Green chilies; canned,
-chopped, drained
1 c Corn kernels; frozen,
-defrosted
1 ts Butter, sweet; cut into
-slivers

RELISH: In a large skillet, heat the olive oil over medium-high heat.
Add the red and green peppers and the garlic; saute 5 minutes. Stir
in the lime juice, sugar, and salt. Cook 2 minutes, or until the
juices are slightly thickened. Cool slightly and stir in the
cilantro. Refrigerate until completely chilled. CORN CAKES: Stir
together the flour, cornmeal, sugar, baking powder, salt, and cumin.
Stir in the milk, eggs, Tabasco, chilies, and corn. Let sit 15
minutes. In a large non-stick skillet set over medium-high heat, melt
a couple slivers of the butter. When pan is very hot, spoon 2
tablespoons batter into the pan for each cake. Cook about 3 cakes at
a time for about 2 minutes on each side, or until lightly browned.
(The batter should make about 10 to 12 cakes.) Keep warm while
cooking the remaining cakes, adding a little butter to the pan before
cooking each batch. Serve the corn cakes with a little of the relish
on top. Note: Bottled salsa also can be served with the corn cakes in
place of the relish.

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