---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CORN CAKES WITH SWEET PEPPER RELISH
  Categories: Vegetable
       Yield: 6 servings
  
 -----------------------------------RELISH-----------------------------------
       2 ts Olive oil, extra-virgin
       1 md Bell pepper, red; seeded &
            -finely chopped
       1 md Bell pepper, green; seeded &
            -finely chopped
       2    Garlic clove; peeled &
            -minced
       2 T  Lime juice
     1/4 ts Sugar
     1/4 ts Salt
       2 ts Cilantro, fresh;
            -finely chopped
 
 ---------------------------------CORN CAKES---------------------------------
       1 c  Flour
     1/2 c  Yellow cornmeal
       1 ts Sugar
     3/4 ts Baking powder
     1/2 ts Salt
     1/2 ts Cumin; ground
     1/2 c  Milk
       2 T  Milk
       2    Eggs
     3/4 ts Tabasco sauce
       3 T  Green chilies; canned,
            -chopped, drained
       1 c  Corn kernels; frozen,
            -defrosted
       1 ts Butter, sweet; cut into
            -slivers
  
   RELISH:
   In a large skillet, heat the olive oil over medium-high heat. Add
   the red and green peppers and the garlic; saute 5 minutes.  Stir in
   the lime juice, sugar, and salt.  Cook 2 minutes, or until the juices
   are slightly thickened.  Cool slightly and stir in the cilantro.
   Refrigerate until completely chilled.
   CORN CAKES:
   Stir together the flour, cornmeal, sugar, baking powder, salt, and
   cumin.  Stir in the milk, eggs, Tabasco, chilies, and corn.  Let sit
   15 minutes.
   In a large non-stick skillet set over medium-high heat, melt a couple
   slivers of the butter.  When pan is very hot, spoon 2 tablespoons batter
   into the pan for each cake.  Cook about 3 cakes at a time for about 2
   minutes on each side, or until lightly browned. (The batter should make
   about 10 to 12 cakes.)  Keep warm while cooking the remaining cakes,
   adding a little butter to the pan before cooking each batch.
   Serve the corn cakes with a little of the relish on top.
   Note:  Bottled salsa also can be served with the corn cakes in place
   of the relish.
  
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