Chile Corn Pancakes make a wonderful entree as well as a fabulous side dish for your next Mexican meal. Serve with a tall glasses of iced tea and a lime wedge.
Chile Corn Pancakes With Salsa
COMBINE corn souffle, chiles, flour, baking powder, egg and cheese in large bowl; mix well.
HEAT oil in medium skillet until hot.
POUR 1/4 cup batter into skillet; cook until small bubbles appear on top. Turn over and continue cooking until golden brown. Repeat with remaining batter.Serve with salsa.