Corn-And-Jalapeno Pancakes With Tomato Salsa

• 2 cups fresh corn kernels or frozen
• 5 fresh jalapeno chili peppers, seeded and minced
• 2 cloves garlic, finely chopped
• 1 red bell pepper, seeded, deribbed and finely diced
• 6 green onions, including tender green tops, thinly sliced
• 2 eggs
• 1 1/4 cups all-purpose flour
• 1/2 cup cornmeal
• 1 teaspoon baking powder
• Salt and freshly ground pepper
• 2 tablespoons fresh lime juice
• 1 1/2 cups milk
• About 1/3 cup vegetable oil
• 1 1/4 cups sour cream
• Tomato salsa

1. Bring a saucepan three-fourths full of lightly salted water to a boil. Add the corn kernels and cook for 1 minute. Drain, place in a large bowl, and let cool. Add the jalapenos, garlic, bell pepper, and green onions and mix well. Set aside.
2. 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 form 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.
3. 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 about 3 inches in diameter; do not crowd the pan. Cook, turning once, until golden brown on both sides, 5-6 minutes total. usin a slotted spatula, transfer to paper towels to drain. Repeat with the remaining batter, adding oil as needed to prevent sticking.
4. Place the pancakes on a platter or individual plates and top with the sour cream and salsa. Serve at once.

corn kernels, jalapeno chili peppers, garlic, red bell pepper, green onions, eggs, flour, cornmeal, baking powder, salt, lime juice, milk, vegetable oil, sour cream, tomato salsa

Taken from www.epicurious.com/recipes/member/views/corn-and-jalapeno-pancakes-with-tomato-salsa-1249899 (may not work)