bright

Calico Corn Cakes

onion

red pepper

all-purpose flour

Tbsp yellow cornmeal

tsp sugar

tsp salt

oregano

tsp garlic powder

tsp baking powder

cumin

egg, beaten

milk

corn,

salsa

Sauté onion and pepper in 1 teaspoon oil until tender. Set aside.

In a large bowl combine flour, cornmeal, sugar, salt, oregano, baking powder, cumin, egg and milk. Do not overmix. Fold in corn, salsa, onion, and pepper.

Heat remaining oil in skillet over medium-low heat. Drop batter in 1/4 cup at a time and cook for about 3 minutes on each side. Corn cakes should be golden brown on the edges. Serve with sour cream, cheese, and/or or salsa.

This bright and fiery Haitian condiment (pronounced &quot;pick-lees&quot;) is traditionally served with meats and fried food to balance rich flavors.

Pikliz (Haitian Pickled Vegetable Relish) 

carrots (from about 1 medium carrot)

shallots (from about 1 large shallot)

Scotch bonnet peppers, stemmed, quartered

thyme

cloves

salt

(or more) distilled white vinegar

key lime (or regular lime) juice

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Calico Corn Cakes

Pikliz (Haitian Pickled Vegetable R...

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The most viewed bright recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Calico Corn Cakes

Pikliz (Haitian Pickled Vegetable R...

The most viewed bright recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine