Ingredients for Corn Jalapeno Pancakes With Tomato Salsa
- Corn Kernels
- Fresh Jalapeno Peppers
- 2 cloves garlic, minced
- Red Bell Pepper
- 1/4 cup green onions, chopped
- 2 large eggs
- All Purpose Flour
- 1/2 cup cornmeal
- 2 teaspoons baking powder
- 1 teaspoon salt, plus more to taste
- Fresh Lime Juice
- 1 cup milk
- Fresh Ground Pepper
- 2 cups chopped tomatoes
- 1/4 cup finely chopped red onion
- Fresh Jalapeno
- 2 tablespoons lime juice
- Fresh Cilantro
- Salt And Pepper
- Vegetable Oil
- Sour cream, for serving (optional)
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How to Make Corn Jalapeno Pancakes With Tomato Salsa
- If using frozen corn, defrost completely. If using fresh corn, bring a small pot of water to a boil and boil corn for 1 minute. Drain and let cool.
- In a medium bowl, combine the cooled corn, 1/2 cup finely chopped jalapenos, 2 cloves minced garlic, 1/2 cup chopped bell pepper, and 1/4 cup chopped green onions. Mix well and set aside.
- In a food processor, combine 2 large eggs, 1 cup all-purpose flour, 1/2 cup cornmeal, 2 teaspoons baking powder, 1 teaspoon salt, and 2 tablespoons lime juice. Pulse until just combined.
- Add 1 cup milk to the food processor and pulse until a smooth batter forms.
- Gently fold the wet batter into the corn mixture until just combined. Season with additional salt and pepper to taste. Let the batter rest at room temperature for 30 minutes.
- While the batter rests, prepare the salsa: In a medium bowl, combine 2 cups chopped tomatoes, 1/4 cup finely chopped red onion, 1/4 cup chopped jalapeno, 2 tablespoons lime juice, 1/4 cup chopped cilantro, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well and set aside.
- Heat 2 tablespoons of vegetable oil in a large skillet over medium heat.
- Pour 1/4 cup of batter onto the hot skillet for each pancake. Do not overcrowd the pan. Cook for 5-6 minutes per side, or until golden brown and cooked through.
- Transfer cooked pancakes to a paper towel-lined plate to drain excess oil.
- Repeat with remaining batter, adding more oil to the skillet as needed.
- Serve the pancakes immediately, topped with sour cream (optional) and the zesty tomato salsa.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
14g
Fat
49g
Carbs
17g
