Corn Cakes with Tomato Salsa

Recipe by Annie Roberts, Executive Chef, Robert Mondavi Winery

Corn Cakes:
2 Tbs. corn oil
1 Tbs. garlic chopped
3 Cups fresh corn cut from about 5 ears of corn
1 Jalapeno chile pepper, seeded and chopped
1 Red Bell Pepper, seeded and chopped
1/2 Cup green onion, chopped
1/2 Tsp. salt
Freshly ground pepper
1/2 Cup flour
1/2 Cup cornmeal
1 Tsp. baking powder
1 Egg
1/4 Tsp. cayenne pepper
3/4 Cup milk
2 Tbs. butter, melted
2 Tbs. chives, chopped

Heat the corn oil in a large sauté pan. Add the garlic, corn,
jalapeno, red bell pepper and the green onion. Cook for about 2
minutes. Season with salt and pepper. In a bowl combine flour,
cornmeal and baking powder. Add the egg, cayenne, milk and
butter. Combine everything into the bowl (the cooked corn mixture)
and then add the chives.

Heat a large sauté pan with a teaspoon of corn oil. Drop large
silver dollar size spoonfuls of batter and sauté until nicely browned
on each side. Drain on paper towels and serve with tomato salsa
and sour cream.

Tomato Salsa
6 roma tomatoes, seeded and chopped
1 Tbs. shallot, chopped
2 Tbs. cilantro, chopped
1/2 Jalapeno chile, chopped
2 Tbs. lemon juice
1/4 Cup olive oil

Preparation:
Combine above ingredients and serve with corn cakes.