Corn And Jalapeno Pancakes With Tomato Salsa Recipes

ROASTED CORN AND TOMATO SALSA

Steps:

• Preheat broiler and set rack 4 inches below. If your broiler and oven are separate, also preheat the oven to 425 degrees. Line 2 baking sheets with foil.
• Place tomatoes and jalapeños on one of the baking sheets and set under broiler, about 4 inches from heat. Broil for about 6 minutes, until skins are charred and blackened in spots. Using tongs, flip over tomatoes and jalapeño and continue to broil for another 6 minutes. The tomatoes and chiles should be softened and cooked through as well as charred. Tip tomatoes and chiles, along with any juices in the pan, into a bowl and allow to cool.
• Place corn on baking sheet and set under the broiler. Broil until you hear the kernels beginning to pop, 2 to 4 minutes. Corn should be nicely browned on one side. Flip over and broil for 2 minutes, or until you hear popping, on the other side. Remove from heat, allow to cool, then cut kernels from cob and set aside.
• If using the same oven to roast the onions, turn heat down to 425 degrees. Break up onions into rings and place on baking sheet in a single layer. Add garlic and place in oven. Roast, stirring every 5 minutes, until onions have softened and are lightly browned and charred on edges and garlic is soft and browned in spots, about 15 minutes. If some of the smaller pieces of onion begin to char more quickly than others, remove them sooner.
• Stem jalapeños and place with onions and garlic in a food processor fitted with the bowl as necessary. Transfer to a large bowl.
• When tomatoes are cool enough to handle, core and discard skins (hold over bowl to catch juices). Place in food processor with juice and pulse to a coarse purée. Add to bowl with chopped onions, garlic and jalapeño. Add the vinegar, season generously with salt (Rick Bayless recommends a generous teaspoon), and stir in the cilantro and corn. If desired, thin out with water.

JALAPENO PANCAKES

Steps:

• In a bowl, combine pancake mix and water; mix well.
• Stir in cheese and peppers.
• Pour batter by heaping tablespoonfuls onto a hot greased griddle.
• Turn when bubbles form on top of pancakes.
• Cook until second side is golden brown.
• Serve warm with Ranch dressing or salsa.

CORN & TOMATO SALSA

Steps:

• 1. Gather and prep ingredients.
• 2. Pour 1 tablespoon oil into a large skillet; place over medium/medium-high heat.
• 3. Add corn, onions, bell pepper and jalapeno; stir and cook for about 5 minutes, until veggies have softened.
• 4. Add garlic; stir and cook for 30 seconds, then add lime juice, tomatoes, cumin, black pepper and salt; stir and cook until heated through.
• 5. Remove from heat; stir in, or sprinkle on parsley, basil or cilantro.
• 6. Serve while warm, or chill if desired. Cover and store in refrigerator for up to 1 week.

FRESH CORN PANCAKES

Steps:

• Whisk together flour, baking powder, sugar, and 1 teaspoon salt in a medium bowl.
• Cut enough kernels from cobs to measure 2 cups. Using back of a knife, scrape pulp from cobs and transfer to a blender with milk and 1/2 cup corn. Purée until smooth, then strain through a sieve into another medium bowl, pressing on and then discarding solids. Whisk in eggs, oil, and butter.
• Add to flour mixture with remaining 1 1/2 cups corn and whisk until just combined.
• Heat a griddle or heavy skillet over medium heat until hot, then lightly brush with oil. Working in batches, pour 1/3 cup batter per pancake onto griddle and cook until bubbles appear on surface and undersides are golden-brown, about 2 minutes. Flip with a spatula and cook until undersides are golden-brown, about 1 minute more. (Reduce heat if pancakes brown too quickly.) Lightly oil griddle between batches if necessary.