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