Corn Jalapeno Pancakes With Tomato Salsa

---

This is a recipe from william and sonoma's vegetarian cookbook.

---

Steps

---

Defrost the corn , or , if fresh , boil for one minute.

---

Drain , let cool.

---

Add the chili peppers , garlic , bell pepper and green onions.

---

Mix well and set aside.

---

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 from 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.

---

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.

---

Set aside.

---

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 3 in in diameter.

---

Do not crowd the pan.

---

Cook , turning once , until golden brown on both sides , 5 to 6 minutes total.

---

Using a slotted spatula , t.

---

Ingredients

---

corn kernels, fresh jalapeno peppers, garlic, red bell pepper, green onions, eggs, all-purpose flour, cornmeal, baking powder, salt, fresh lime juice, milk, fresh ground pepper, tomatoes, red onion, fresh jalapeno, lime juice, fresh cilantro, salt and pepper, vegetable oil, sour cream