-----------------------------------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 T 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 T Milk

2 Eggs

3/4 ts Tabasco sauce

3 T 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.