Corn Pancakes With Salsa Recipes

CORN PANCAKES

Steps:

• In bowl, whisk together 1/2 cup flour, 3/4 teaspoon coarse salt, 1 large egg, and 1/3 cup milk just until combined; fold in 2 cups corn kernels.
• Heat 2 tablespoons canola oil in large skillet over medium heat; working in two batches, drop scant 1/4 cups of batter into skillet. Flatten slightly; cook until browned, 3 to 4 minutes per side. Add more oil if needed. Serve immediately.

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.

CORN PANCAKES WITH SALSA

Steps:

• Dice tomatoes and avocado a place in a large bowl. Stir in the lime juice.
• Pour boiling water over broad beans and leave for 3-4 minutes. Drain and rinse under cold water. Remove skins and add to tomato and avocado, along with the corriander.
• Place crushed garlic, vinegar and oil in a jar and shake. Add to salsa and mix well.
• To make the pancakes, sift the flour into a large mixing bowl and stir in the polenta. Add milk and corn and mix until combined. Season well.
• Heat oil in a frying pan. Spoon mixture into pan to desired size. Cook for 2-4 minutes on each side until golden and cooked through.
• Serve hot with the salsa.
• Variations- use basil in place of corriander or cucumber in place of avocado.

SALSA CORN CAKES

Steps:

• In a large bowl, beat cream cheese and butter until smooth; add the eggs and mix well. Beat in the milk until smooth. Combine the flour, cornmeal, baking powder and salt; stir into cream cheese mixture just until moistened. Fold in the corn, salsa and onions. , Pour batter by 1/4 cupfuls into a large greased cast-iron skillet or hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Serve with sour cream and salsa.

BLACK BEAN AND CORN PANCAKES WITH TOMATILLO SALSA

Steps:

• Prepare pancakes: sift flour, baking powder, sugar, cumin, baking soda, and salt together in a large bowl. Stir in cornmeal until combined.
• Combine black beans, corn, milk, Mexican cheese, cilantro, chile peppers, eggs, bell pepper, green onions, and vinegar in another bowl. Add to cornmeal mixture; stir until combined. Let sit for 10 minutes.
• Meanwhile, prepare salsa: combine green salsa, vinegar, and cumin in a small bowl. Place in the refrigerator while you make the pancakes.
• Heat a griddle to medium heat and spray with nonstick spray. Spoon 1/4 to 1/3 cupfuls batter onto the griddle, placing about 2 inches apart. Cook until edges are firm and tiny holes appear on the surface, 3 to 4 minutes. Flip and cook until brown on the other side, 2 to 3 minutes more. Repeat with remaining batter.
• Serve hot pancakes with salsa.

SOUTHWEST CORN PANCAKES

Steps:

• Brush griddle or skillet with vegetable oil or spray with cooking spray; heat griddle to 375°F or heat skillet over medium heat.
• In large bowl, stir Bisquick mix, cornmeal, milk and eggs with wire whisk or fork until blended. Stir in cheese, corn, chiles and chili powder. Pour batter by slightly less than 1/4 cupfuls onto hot griddle; spread slightly.
• Cook until edges are dry. Turn; cook other sides until golden. Serve with sour cream, salsa, lettuce and olives.

EASY 5-CAN CREAMY CORN SALSA

Steps:

• Mix Cheddar cheese, all drained corn, chile peppers, jalapeno peppers, mayonnaise, sour cream, green onions, and garlic powder in a large bowl until well combined. Refrigerate for 2 hours before serving.

CORN & JALAPENO PANCAKES WITH TOMATO SALSA

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, transfer to paper towels to drain.
• Repeat with remaining batter, adding oil as needed to prevent sticking.
• Place the pancakes on a platter or individual plates and top with the sour cream and salsa.
• Serve at once.
• 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, transfer to paper towels to drain.
• Repeat with remaining batter, adding oil as needed to prevent sticking.
• Place the pancakes on a platter or individual plates and top with the sour cream and salsa.
• Serve at once.

CORNMEAL PANCAKES WITH SPICED PORK & AVOCADO SALSA

Steps:

• Heat oven to 150C/130C fan/gas 2. Put the oil in a solid bottomed casserole dish over a medium-high heat and brown the pork in batches. Remove from the pan with a slotted spoon and set aside.
• Add the onions and cook gently until soft but not coloured, about 5 mins. Tip in the garlic and ginger and cook for 1 min more. Add the spices and oregano and cook for 30 secs more until aromatic.
• Pour in the vinegar, beer and sugar then bring to the boil and simmer for 1 min. Remove from the heat, tip into a blender and process until smooth. Pour the sauce back into the pan and add the browned pork, cinnamon and cloves, and season well. Cover with a tight fitting lid and cook on the middle shelf of the oven for about 2½-3 hrs until the meat is really tender and falls into shreds in the sauce.
• While the pork is cooking, prepare the pancakes. Tip the flour and cornmeal into a bowl with the baking powder and ½ tsp salt. Pour in the oil and 125-150ml of warm water and mix until the dough is firm, but not dry. Tip out on the work surface and knead for 1 min until smooth. Return the dough to the bowl, cover and leave to rest for 30 mins.
• Heat a frying pan over a medium heat. Divide the dough into 18 even-size pieces. Lightly flour the work surface and roll each one into a thin, neat disc roughly 12cm in diameter. Keep the remaining dough covered with cling film to stop it drying out.
• Cook the pancakes in the hot pan for about 30 secs until the underside is dry and just starting to brown in places. Flip the pancake over and cook the other side for about 30 secs. Remove from the pan and keep warm, wrapped in a clean cloth. Repeat with the remaining dough.
• Combine the salsa ingredients in a bowl and season to taste. Shred pork into sauce, then spoon onto each pancake and top with the avocado salsa and soured cream. Scatter with chopped coriander and squeeze over lime.