Chile Corn Cakes
| Yield: | 4 Servings |
| Categories: |
| 2 | tb | Olive oil |
| 1/2 | c | Red bell pepper; chopped |
| 1/4 | c | Yellow bell pepper; chopped |
| 2 | c | Fresh corn kernels; approximately 4 cobs |
| 2/3 | c | Yellow onions; chopped |
| 1 | tb | Pure chile powder |
| 1 | ts | Ground cumin |
| 1/4 | c | Rich chicken stock |
| 3/4 | c | Flour |
| 1 | ts | Baking powder |
| 1/2 | c | Yellow cornmeal |
| 1 | Egg; beaten | |
| 1/2 | c | Milk |
| 1 | tb | Unsalted butter; melted |
| 2 | tb | Cilantro; chopped |
| Salt and freshly ground pepper to taste | ||
| Vegetable oil for sauteeing |
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