In a large saucepan over medium heat, warm olive oil and sauté corn, bell peppers, and onion for 5 or 6 minutes. Add garlic and cook 2 minutes more, stirring constantly. Remove from heat and set aside to cool.
In a large glass or ceramic bowl, mix together flour, cornmeal, salt, pepper, baking powder, baking soda and, if desired, cayenne. Stir in yoghurt, eggs, and oil. Mix well. Let sit for 30 minutes.
Fold cooled vegetable mixture into batter. Over medium heat, heat a griddle or frying pan and brush it with some of the tablespoon of olive oil. Drop ¼ cupfuls of batter onto griddle and cook corn cakes for 2 to 3 minutes per side, until golden brown. Repeat with remaining olive oil and batter.
Serve cakes warm or at room temperature. For a char-grilled flavor, place finished corn cakes on a preheated grill over direct medium heat and heat for one minute per side. Serve with a dollop of Plain Mountain High Yoghurt and your favorite salsa.
Makes 6 servings.
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1 tablespoon olive oil
