- 1 (24 ounce) jar Safeway SELECT Southwest Salsa (mild, medium, or hot)
- 3/4 cup crumbled feta cheese
- 3 tablespoons lime juice
- 2 tablespoons minced fresh cilantro
- 1 Safeway SELECT Organic Large Egg
- 2 1/2 cups fresh corn kernels or 1 package (10 oz.) frozen Safeway SELECT Petite Cut Corn, thawed and drained
- 1/3 cup diced red bell pepper
- 1/3 cup Safeway SELECT Organic Milk
- 2 tablespoons Lucerne Sweet Cream Butter, melted
- 1/3 cup all-purpose flour
- 3 tablespoons yellow cornmeal
- 1 1/2 teaspoons sugar
- 1 1/2 teaspoons baking powder
- Salt and pepper
- Cilantro sprigs (optional)
- Lime wedges (optional)
- In a bowl, mix together salsa, feta cheese, lime juice, and minced cilantro. Cover bowl and set aside.
- In large bowl, whisk egg until well blended. Stir in corn, red pepper, milk, and melted butter. In a small bowl, mix together flour, cornmeal, sugar, baking powder, and salt and pepper to taste. Add to the corn mixture and stir just until dry ingredients are evenly moistened.
- Place a 12- to 14-inch nonstick frying pan over medium-high heat. When pan is hot, spoon batter into pan in 3-tablespoon portions, spacing them about 3 inches apart. Use the back of the spoon to gently spread each portion out into a 3-inch circle.
- Cook cakes until tops look dry and bottoms are lightly browned, 1 to 2 minutes. Turn cakes over with a wide spatula and continue to cook until lightly browned on other side, about 1 more minute. As cakes are cooked, transfer them to a platter or individual plates and keep warm. Repeat to cook remaining batter.
- Just before serving, spoon equal portions of salsa mixture over cakes (or let diners add to taste). Garnish with cilantro sprigs and lime wedges if desired.