Fresh Corn Griddle Cakes
By Amy Maltzan
Yields 12 griddle cakes
2 cups fresh corn kernels (from about 3 ears of corn)
½ cup thinly sliced scallions (about 4)
½ cup shredded sharp cheddar cheese
2 tablespoons canola oil, plus extra for cooking
¼ cup all-purpose flour
¾ cup yellow cornmeal
½ teaspoon kosher salt
½ teaspoon ground black pepper
In a food processor, pulse 1 cup of the corn kernels for a few seconds until roughly chopped. Combine in a bowl with the rest of the corn, scallions, eggs, cheddar and oil. Gently mix in the flour, cornmeal, salt and pepper.
Heat a little oil on griddle or in a non-stick pan over medium-high heat. Scoop the batter by ¼-cupfuls at a time onto the griddle. Flatten slightly if needed with the back of a spoon or spatula. Cook until the first side is golden brown, then flip and repeat on the remaining side.
Serve with sour cream, salsa, cooked beans, additional green onions, etc.
This recipe is from our July/August 2015 issue.