Corn-And-Jalapeno Pancakes With Tomato Salsa

Name: Corn-And-Jalapeno Pancakes With Tomato Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups fresh corn kernels or frozen; 5 fresh jalapeno chili peppers, seeded and minced; 2 cloves garlic, finely chopped; 1 red bell pepper, seeded, deribbed and finely diced; 6 green onions, including tender green tops, thinly sliced; 2 eggs; 1 1/4 cups all-purpose flour; 1/2 cup cornmeal; 1 teaspoon baking powder; Salt and freshly ground pepper; 2 tablespoons fresh lime juice; 1 1/2 cups milk; About 1/3 cup vegetable oil; 1 1/4 cups sour cream; Tomato salsa

Servings: persons

2 cups fresh corn kernels or frozen
5 fresh jalapeno chili peppers, seeded and minced
2 cloves garlic, finely chopped
1 red bell pepper, seeded, deribbed and finely diced
6 green onions, including tender green tops, thinly sliced
2 eggs
1 1/4 cups all-purpose flour
1/2 cup cornmeal
1 teaspoon baking powder
Salt and freshly ground pepper
2 tablespoons fresh lime juice
1 1/2 cups milk
About 1/3 cup vegetable oil
1 1/4 cups sour cream
Tomato salsa

1
Bring a saucepan three-fourths full of lightly salted water to a boil. Add the corn kernels and cook for 1 minute. Drain, place in a large bowl, and let cool. Add the jalapenos, garlic, bell pepper, and green onions and mix well. Set aside.
2
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 form 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.
3
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 about 3 inches in diameter; do not crowd the pan. Cook, turning once, until golden brown on both sides, 5-6 minutes total. usin a slotted spatula, transfer to paper towels to drain. Repeat with the remaining batter, adding oil as needed to prevent sticking.
4
Place the pancakes on a platter or individual plates and top with the sour cream and salsa. Serve at once.

650

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups fresh corn kernels or frozen, 5 fresh jalapeno chili peppers, seeded and minced, 2 cloves garlic, finely chopped, 1 red bell pepper, seeded, deribbed and finely diced, and more.

Yes, Corn-And-Jalapeno Pancakes With Tomato Salsa falls under the Breakfast category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!