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 tb 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 tb Milk
2 Eggs
3/4 ts Tabasco sauce
3 tb 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.