---------- Recipe via Meal-Master (tm) v8.02
  Categories: Vegetable
       Yield: 6 servings
       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 &
       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,
       1 ts Butter, sweet; cut into
   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.
   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.