We adapted this recipe for Cowboy Corn Cakes which were on the front cover of the new cookbook, Tasting Colorado. The corn and chiles are local ingredients that are well known in Colorado (Olathe sweet corn, chiles from just about any Colorado farm) But we prefer Hatch New Mexico green chiles and we amped it up a little with green chile powder.
Ingredients
4 eggs
1 cup milk
2 tablespoons butter, melted
1 cup flour
¼ cup corn meal
1 tablespoon baking powder
½ teaspoon salt
¼ teaspoon green chile powder or cayenne pepper (optional)
3 cups fresh sweet corn kernels
1 cup green chiles, chopped
Real maple syrup
Instructions
Beat the eggs and milk until blended; stir in butter. Combine the flour, corn meal, baking powder, salt, and cayenne and slowly stir into the wet ingredients. Fold in corn and green chiles.
Using a ladle or an ice cream scoop, spoon the batter onto a greased griddle or a greased skillet over medium heat. Cook on the first side until bubbles appear on top, and then flip and finish cooking on the second side. Serve with maple syrup.