Title: Chile corn cakes
 Categories: New text im, Cooking rig
      Yield: 4 Servings
 
      2 tb Olive oil
    1/2 c  Red bell pepper; chopped
    1/4 c  Yellow bell pepper; chopped
      2 c  Fresh corn kernels;
           -approximately 4 cobs
    2/3 c  Yellow onions; chopped
      1 tb Pure chile powder
      1 ts Ground cumin
    1/4 c  Rich chicken stock
    3/4 c  Flour
      1 ts Baking powder
    1/2 c  Yellow cornmeal
      1    Egg; beaten
    1/2 c  Milk
      1 tb Unsalted butter; melted
      2 tb Cilantro; chopped
           Salt and freshly ground
           -pepper to taste
           Vegetable oil for sauteeing
 
  In a large saucepan over medium high heat, add olive oil and saute the
  peppers, corn and onions for 23 minutes or until onions begin to
  soften. Add the chili powder and cumin and continue cooking for 2
  minutes, stirring constantly. Add the chicken stock to deglaze the
  pan and continue cooking until most of the liquid has evaporated.
  
  In a small bowl, sift together the flour and baking powder. Add the
  cornmeal, egg, milk and butter and mix well until very smooth. Add
  the corn mixture and cilantro and season to taste.
  
  In a large skillet over medium high heat, add oil and heat
  thoroughly. Add corn batter in large dollops and saute for 34 minutes
  on each side until golden brown. Remove with a spatula, place on
  paper towels and pat dry. Cook in batches. Keep corn cakes warm in a
  275 degree oven until ready to serve.
  
  Yield: 4 servings