Savory Corn & Chile Cakes W/ Chipotle Cream

Submitted by Chicagoland Chef du Jour

"This looks divine! It's got lots of my favorite ingredients. I clipped this recipe from the Chicago Sun Times. I have yet to make it but will report back when I do. Cooking time takes into account making this on several batches. If you have a griddle, that will help to speed up the cooking process."

 

• Ready In: 50mins
• Ingredients: 16
• Serves: 12

ingredients

• Cakes

• 1 tablespoon olive oil, sub. butter
• 1⁄4 cup poblano chile, minced
• 1⁄4 cup red bell pepper, finely minced
• 2 cups fresh corn, fresh from the cob, approx. 2 cobs worth
• 1⁄4 cup scallion, minced
• 1⁄2 cup cornmeal
• 1⁄2 cup all-purpose flour, unbleached
• 1⁄2 teaspoon salt
• 1 teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1 cup buttermilk
• 1 egg, large
• nonstick cooking spray

• Chipotle Cream

• 1 cup sour cream or 1 cup plain yogurt
• cilantro leaf, garnish
• 1⁄2 - 1 teaspoon chipotle chile, minced

directions

1. CORN CAKES:

2. Heat the olive oil or butter in a small skillet.
3. Add the pablano pepper and corn, and saute over medium heat for about 10 minutes.
4. Remove from heat and stir in scallions and set aside.
5. Combine the dry ingredients in a medium-sized bowl.
6. Measure 1 C of buttermilk into a 2C measuring cup. Add eggs, and beat gently with a fork until smooth.
7. Pour the buttermilk mixture, sauteed vegetables, into the dry ingredients. Be sure to scrap up any butter/oil.
8. Using a rubber spatula, stir from the bottom of the bowl, until all ingredients are moistened. DO NOT over mix; a few lumps are OK.
9. Place a skillet or griddle over medium heat.
10. After a few minutes, spray with nonstick spray. *Be careful over the gas stove flame! Add butter if you like.
11. When the cooking surface is hot, use a 1/4 C measure w/ handle to scoop the batter onto the hot pan. Fry for 2-3 minutes on each side or until golden. They will measure about 4.5" across.
12. Serve hot or warm topped with Chipotle Cream and torn cilantro leaves.

13. CHIPOTLE CREAM:

14. In a small bowl, combine the sour cream or yogurt with 1/2 teas. minced chipotle peppers. Whisk until smooth.
15. Let sit for 10 minutes for the flavors to develop.
16. Can be stored, tightly covered, in the refrigerator for up to 2 weeks.