Print Recipe

Blue Cornmeal Cakes with Chile Salsa




  • 6 mild green chile peppers (3/4 pound)
  • 1/4 cup firmly packed cilantro leaves
  • 1 scallion, coarsely chopped
  • 2 tablespoons lime juice
  • 3/4 pound fresh tomatillos
  • 2 tablespoons olive oil
  • 1 jalapeno pepper, seeded and minced
  • 2 medium cloves garlic

Corn Cakes

  • 1/2 pound chorizo
  • 2 large ears fresh corn
  • 2/3 cup milk
  • 3 large eggs
  • 1/4 cup melted butter or margarine
  • 1/2 cup thinly sliced scallions
  • 1/2 cup unsifted all-purpose flour
  • 1/2 cup blue cornmeal
  • 1 1/2 teaspoons baking powder


  1. Salsa: Rinse and dry chile peppers; place on broiling pan. Roast peppers, 2 inches from heat; turn with tongs until all sides are charred. Place in plastic bag; close end. Let stand until cool enough to handle.
  2. With sharp knife, remove charred peel, seeds and stems from peppers; reserve juices. Place peppers and juices in food processor. Add cilantro, chopped scallion, lime juice and 1/2 teaspoon salt; puree; set aside.
  3. Discard husks from tomatillos. Rinse; dry. Core and chop.
  4. In medium skillet, heat olive oil; over medium heat, sauté tomatillos, jalapeno and garlic until tomatillos are tender, about 3 minutes.
  5. Stir in chile puree. Cover; set aside.
  6. Corn Cakes: In large bowl, blend milk, eggs, butter, chorizo, corn, scallion, flour, cornmeal, baking powder and 1 teaspoon salt.
  7. In large skillet or on griddle, heat 2 tablespoons vegetable oil. Drop batter by slightly rounded tablespoonsful onto griddle. Cook corncakes until lightly browned on both sides.

Yield: 3 dozen cakes; 1 1/2 cups salsa

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