LITTLE CORN CAKES WITH PEPPER JELLY DIP
rec.food.cooking/Muckerheide

Make them small for hors d'ouvres, larger as a side dish for dinner or brunch. Can be fried ahead and reheated.

LITTLE CORN CAKES:
salad oil
2/3 cup flour
4 tablespoons cornstarch
2 teaspoon baking powder
1/2 to 1 teaspoon salt
2 eggs
2/3 cup ice water
4 ears corn, cooked and kernels removed
1 small can chopped chile peppers (I use mild)
canola oil for cooking pancakes
PEPPER JELLY DIP:
Mild red pepper jelly (melted if used for dipping)

Heat some oil in a shallow frying pan or griddle, just enough to "puddle".

Mix dry ingredients.

Combine egg and water, and add to flour mixture. Fold in corn and chiles.

Drop batter by heaping teaspoonful onto heated pan. Flip over when golden. Drain on absorbent paper and use immediately or cover tightly with foil and refrigerate, to be reheated later.

Serve with a small dollop of jelly on top, or put out a bowl for dipping.