Fresh Corn Griddle Cakes With Spicy Salsa

• 1 1/2 cups cornmeal
• 1/2 cup all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 2 teaspoons sugar
• 1 1/2 cups buttermilk
• 2 eggs, lightly beaten
• 6 tablespoons melted butter or vegetable oil, plus more for greasing griddle
• 3 cups freshly shucked corn kernels, from about 4 ears
• 1 small jalapeno chile, finely chopped, or to taste
• 3 tablespoons finely sliced chives or scallions
• 1 1/2 cups red onion, finely diced
• 1 1/2 cups bell peppers, finely diced, preferably a mix of colors
• 1 1/2 cups firm-ripe tomatoes, finely diced, preferably a mix of colors
• 1 teaspoon kosher salt
• 1 small jalapeno chile, finely chopped, or to taste
• Juice of 2 limes, more to taste
• 1 cup loosely packed cilantro leaves, for garnish
• 1 cup crumbled queso fresco, for garnish (may substitute mild feta)

1. Stir together cornmeal, all-purpose flour, baking powder, baking soda, salt and sugar in a large mixing bowl.
2. In a separate bowl, whisk together buttermilk, eggs and 6 tablespoons melted butter.
3. Set both bowls aside until ready to cook griddle cakes.
4. Finish the batter: Add buttermilk mixture to cornmeal mixture and mix briefly with wooden spoon or whisk to obtain a thick batter.
5. Add corn kernels, jalapeno and chives and stir to combine.

cornmeal, allpurpose, baking powder, baking soda, kosher salt, sugar, buttermilk, eggs, butter, freshly shucked corn kernels, jalapeno chile, chives, red onion, bell peppers, tomatoes, kosher salt, jalapeno chile, cilantro, queso fresco

Taken from cooking.nytimes.com/recipes/1016725 (may not work)