Spicy Corn Fritters with Sweet Red Pepper Sauce

July 26th, 2011 § 1 comment § permalink

Serves 6-9


3/4 cup all purpose flour
¼ cup course corn meal
1 teaspoon baking powder
2 eggs
¾ cup milk or buttermilk
1 teaspoon salt
1 teaspoon lime zest
½ cup poblano pepper, chopped fine
2 teaspoons Serrano peppers, chopped superfine
4 cups sweet corn kernels (fresh)
1 tablespoon fresh cilantro, chopped super fine
Canola oil for frying
Maldon salt
Sweet Red Pepper Sauce (recipe follows)


In a large bowl whisk together flour, baking powder. Whisk in eggs, milk, salt and lime zest until a loose batter is formed. Fold in the peppers and corn and gently mix, afterwards adding the fresh herbs until mixed well. In the meantime heat the oil in a large frying pan. Drop by small to medium spoonfuls into the hot oil and cook flipping as needed until all sides are golden brown. Remove from the oil and immediately season with the Maldon salt. Serve with the Sweet Bell Pepper Sauce.

Sweet Red Pepper Sauce

Makes 1 cup


2 roasted red bell peppers, deseeded and peeled
2 teaspoons lime zest
¼ cup lime juice
½ teaspoon salt
1 teaspoon champagne vinegar


Blend all ingredients in a blender until a smooth sauce is formed.

Sweet Corn Chowder With Roasted Poblano Peppers

October 13th, 2010 § 0 comments § permalink

Serves 6

Prep Time : 20 minutes
Cook Time: 30 minutes
Wine Pair: White


Olive oil
2 tablespoons butter
1 medium yellow onion, chopped small
1 shallot, chopped medium
1 small jalapeno, deseeded and chopped finely
1 large red bell peppers, chopped small
4 medium to large ears of fresh corn, kernels removed from cobs
2 medium yellow potatoes, cubed small
2 teaspoons salt
1 teaspoon white pepper
½ cup white wine (use wine that you choose for wine pairing)
1 cup water
2 medium poblano peppers, pre-roasted, skins removed and chopped small*
1 cup heavy whipping cream
1 teaspoon sugar
½ cup cilantro leaves


In a large soup pot, heat butter and olive oil on medium heat. Add onions and shallots and sauté until translucent, or about 1 to 2 minutes. Add jalapenos and red bell peppers, for spicier version use the entire jalapeno for milder just use ¼ to ½, sauté another few minutes and add corn kernels and potatoes and salt and pepper. Sauté mixture for a few more minutes, add white wine and then add water. Turn burner to low and cook for about 20 minutes, stirring occasionally. Reduce heat to simmer and add roasted poblanos, heavy cream, sugar and cilantro, stir well and let simmer for another 5 minutes. Take off heat and let cool a bit, serve warm not hot.

*For roasted poblano peppers: On a baking sheet, place poblanos in the oven on broil and rotate a few times until the skins burn. Let cool and remove skins and seeds inside, chop.

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