Leftover Grilled Corn Pancakes

11 ingredients
8 steps

Ingredients

  • 1/2 cup cornmeal
  • 1/2 cup flour
  • Salt and freshly ground black pepper
  • 4 cups corn kernels
  • 1 minced fresh chile (jalapeno, Thai, serrano, or jabanero), or to taste
  • 1/2 cup cilantro leaves
  • 1/2 cup basil leaves
  • 1 teaspoon or more garlic
  • The juice of a lime
  • 1 egg
  • Neutral oil, like grape seed or corn, as needed

Directions

  1. 1
    Combine, in a big bowl, the cornmeal, flour, salt, and pepper.
  2. 2
    Throw half the corn into a food processor, with the chile, cilantro, basil, garlic, lime juice, and egg.
  3. 3
    (You can reserve and hand-chop some of the herbs if you want prettier, green-flecked pancakes.
  4. 4
    I'm too lazy.)
  5. 5
    More-or less puree; it need not be perfectly smooth, but you want to release some of the starch from those kernels.
  6. 6
    Stir the pureed mixture and remaining corn into the dry mixture.
  7. 7
    Heat about 1/4-inch of oil in a skillet and make big pancakes, turning carefully, once.
  8. 8
    Serve hot, with - if you like - lime wedges and minced chiles.

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