-----------------------------------RELISH-----------------------------------
      2 ts Olive oil, extra-virgin

      1 md Bell pepper, red; seeded &

           -finely chopped
      1 md Bell pepper, green; seeded &

           -finely chopped
      2    Garlic clove; peeled &

           -minced
      2 T  Lime juice

    1/4 ts Sugar

    1/4 ts Salt

      2 ts Cilantro, fresh;

           -finely chopped
---------------------------------CORN CAKES---------------------------------
      1 c  Flour

    1/2 c  Yellow cornmeal

      1 ts Sugar

    3/4 ts Baking powder

    1/2 ts Salt

    1/2 ts Cumin; ground

    1/2 c  Milk

      2 T  Milk

      2    Eggs

    3/4 ts Tabasco sauce

      3 T  Green chilies; canned,

           -chopped, drained
      1 c  Corn kernels; frozen,

           -defrosted
      1 ts Butter, sweet; cut into

           -slivers
  RELISH:
  In a large skillet, heat the olive oil over medium-high heat. Add
  the red and green peppers and the garlic; saute 5 minutes.  Stir in
  the lime juice, sugar, and salt.  Cook 2 minutes, or until the juices
  are slightly thickened.  Cool slightly and stir in the cilantro.
  Refrigerate until completely chilled.
  CORN CAKES:
  Stir together the flour, cornmeal, sugar, baking powder, salt, and
  cumin.  Stir in the milk, eggs, Tabasco, chilies, and corn.  Let sit
  15 minutes.

  In a large non-stick skillet set over medium-high heat, melt a couple
  slivers of the butter.  When pan is very hot, spoon 2 tablespoons batter
  into the pan for each cake.  Cook about 3 cakes at a time for about 2
  minutes on each side, or until lightly browned. (The batter should make
  about 10 to 12 cakes.)  Keep warm while cooking the remaining cakes,
  adding a little butter to the pan before cooking each batch.
  Serve the corn cakes with a little of the relish on top.
  Note:  Bottled salsa also can be served with the corn cakes in place
  of the relish.