Corn & Jalapeno Pancakes with Tomato Salsa

This is a recipe from William and Sonoma's Vegetarian Cookbook.

• Ready In: 1 hr 15 mins
• Serves: 6

Ingredients

• 2  cups corn kernels, fresh or frozen
• 5  fresh jalapeno peppers, seeded and minced
• 2  cloves garlic, finely chopped
• 1  red bell pepper, seeded and diced
• 6  green onions, plus 2 inches of greens,sliced
• 2  eggs
• 1 1⁄4 cups all-purpose flour
• 1⁄2 cup cornmeal
• 1  teaspoon baking powder
• 1  teaspoon salt
• 2  tablespoons fresh lime juice
• 1 1⁄2 cups milk
•  fresh ground pepper

• SALSA

• 1 1⁄2 cups  diced tomatoes
• 1⁄4 cup red onion, finely chopped
• 1  fresh jalapeno, seeded and minced
• 2  tablespoons lime juice
• 5  tablespoons  chopped fresh cilantro
•  salt and pepper
• 1⁄3 cup  vegetable oil
• 1 1⁄4 cups sour cream

Directions

1. Defrost the corn, or, if fresh, boil for one minute.
2. Drain, let cool.
3. Add the chili peppers, garlic, bell pepper and green onions; mix well and set aside.
4. In a food processor fitted with the metal blade, combine the eggs, flour, cornmeal, baking powder, 1 teaspoon salt, and the lime juice.
5. Pulse a few times to mix.
6. Add the milk and pulse a few more times to from a smooth batter.
7. Add to the corn mixture and stir to mix.
8. Season to taste with more salt, if needed, and pepper.
9. Let stand at room temperature for 30 minutes.
10. 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.
11. Set aside.
12. In a large frying pan over medium heat, warm 2 tablespoons of the oil.
13. Working in batches, spoon the batter into the pan to form pancakes 3 in in diameter; do not crowd the pan.
14. Cook, turning once, until golden brown on both sides, 5 to 6 minutes total.
15. Using a slotted spatula, transfer to paper towels to drain.
16. Repeat with remaining batter, adding oil as needed to prevent sticking.
17. Place the pancakes on a platter or individual plates and top with the sour cream and salsa.
18. Serve at once.
19. Defrost the corn, or, if fresh, boil for one minute.
20. Drain, let cool.
21. Add the chili peppers, garlic, bell pepper and green onions; mix well and set aside.
22. In a food processor fitted with the metal blade, combine the eggs, flour, cornmeal, baking powder, 1 teaspoon salt, and the lime juice.
23. Pulse a few times to mix.
24. Add the milk and pulse a few more times to from a smooth batter.
25. Add to the corn mixture and stir to mix.
26. Season to taste with more salt, if needed, and pepper.
27. Let stand at room temperature for 30 minutes.
28. 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.
29. Set aside.
30. In a large frying pan over medium heat, warm 2 tablespoons of the oil.
31. Working in batches, spoon the batter into the pan to form pancakes 3 in in diameter; do not crowd the pan.
32. Cook, turning once, until golden brown on both sides, 5 to 6 minutes total.
33. Using a slotted spatula, transfer to paper towels to drain.
34. Repeat with remaining batter, adding oil as needed to prevent sticking.
35. Place the pancakes on a platter or individual plates and top with the sour cream and salsa.
36. Serve at once.