Saturday in the Kitchen

 Having a four day holiday and not having to be back at work until Tuesday,Saturday was a bit of a lazy day with nothing much on the agenda except puttering around the kitchen. The first thing was making corn tamale cakes with a spicy sour cream drizzle.

Ingredients:
3 ears of  fresh corn scraped or 2 cans of corn
1/4 cup of sweet peppers
1 tsp sugar 1 cup of corn meal
1/4 tsp kosher salt
ground black pepper to taste
1/4 tsp baking powder
2 eggs seperated
1 cup of cheddar cheese
Garnish:
Chives, green onion, cilantro

Sour Cream drizzle:
8 oz - 16 oz  Sour cream, pureed red peppers, black pepper, 1 dry pack of your favorite salsa mix

Mix: corn, pepper, cornmeal, sugar, salt, baking,powder, and egg yolks

In separate bowl mix egg whites to a peak and fold in above mix

I don't fry with oil and I don't immerse foods in oil when I do infrequently cook fried foods, I coat my griddle with 4 tbsps of olive oil and heat to medium then drop the batter with a large wooden spoon on to the griddle and flatten with a spatula. 2 minutes per a side, remove from heat then sprinkle with cheese .

Mix the spicy sour cream drizzle : Sour cream, pureed red peppers, black pepper, 1 dry pack of your favorite salsa mix

I added a 1/8 of a cup of milk to mine and put mixture between cakes and the top and then garnish.

This recipe makes 12-14 corn cakes and I serve them stacked three high.