Corn Pancakes with Fresh Chunky Salsa

I've always like corn pancakes, but I've found now that I really like them served with a refreshing and zesty no-cook chunky tomato and jalapeño salsa on a hot summer day. Easy, filling and a fresh tasting and satisfying dinner. This recipe can easily be doubled if you have more than 2 to 4 tummies to satisfy.

Corn Pancakes with Fresh Chunky Salsa

Recipe by Lisa Turner Published on March 23, 2009 Easy corn pancakes with cornmeal and whole corn served with a chunky, zesty no-bake tomato and jalapeño salsa — a great summer meal Preparation: 15 minutes Cooking time: 30 minutes Print this recipe Pancakes: 3/4 cup unbleached white flour 3/4 cup yellow cornmeal 1 teaspoon baking powder 1/2 teaspoon sea salt 1 1/2 cups fresh or frozen and defrosted corn 1 cup milk or plain yogurt 1/4 cup finely chopped fresh cilantro olive oil for frying Salsa: 2 ripe tomatoes, finely chopped 1 shallot, finely chopped 1/2 red onion, finely chopped 1 to 2 jalapeños, seeded and finely chopped 1 clove garlic, minced 1 red bell pepper, seeded and finely chopped 1 tablespoon balsamic vinegar 1 teaspoon dried basil 1 tablespoon olive oil 1/2 teaspoon sea salt, or to taste Instructions: Combine the salsa ingredients in a medium bowl and stir to combine, or process in a blender or food processor if you want a smooth salsa. Combine the flour, baking powder, cornmeal, baking powder and salt in a large bowl. Add the corn and stir in the milk or yogurt and cilantro until just combined. If the mixture is too dry, add more milk or yogurt. Heat a few teaspoons of olive oil in a large non-stick frying pan over medium heat. Spoon in 1/4 to 1/3 cup of batter per pancake (about 2 inches wide). Cook until browned — roughly 5 minutes — and flip and cook the other side until browned. Add more oil as necessary. Keep the pancakes warm in a 150°F oven until ready to serve. Makes 2 to 4 servings

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