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Blue Cornmeal Cakes with Chile Salsa
Salsa
6 mild green chile peppers (3/4 pound)
1/4 cup firmly packed cilantro leaves
1 scallion, coarsely chopped
2 tablespoons Mexican lime juice
3/4 pound fresh tomatillos
2 tablespoons olive oil
1 jalapeño 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 white flour
1/2 cup blue cornmeal
1 1/2 teaspoons baking powder
Rinse and dry chile peppers; place on broiling pan. Roast peppers 2 inches from heat; turn with long-handled tongs until all sides are charred. Place in plastic bag; close end. Let stand until cool enough to handle. With sharp knife, remove charred peel, seeds and stems from peppers; reserve juices. Place peppers and juices in food processor. Add cilantro, chopped, scallions, lime juice and 1/2 teaspoon salt; purée; set aside. Discard husks from tomatillos. Rinse; dry. Core and chop.
In medium skillet, heat olive oil; over medium heat, sauté tomatillos, jalapeño and garlic until tomatillos are tender — about 3 minutes. Stir in chile purée. Cover; set aside.
Finely chop chorizo. In clean skillet, over medium-high heat, sauté until lightly browned — about 3 minutes. Remove from skillet; cool. Remove husks and silk from corn. With sharp knife, cut corn kernels from cob.
In large bowl, blend milk, eggs, butter, chorizo, corn, scallions, flour, cornmeal, baking powder and 1 teaspoon salt.
In large skillet or griddle, heat 2 tablespoons vegetable oil. Drop batter by slightly rounded tablespoonsful onto griddle. Cook corncakes until lightly browned on both sides.
