Fresh Corn Cakes
Savory pancakes made of fresh roasted corn.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 12 cakes
- 10 ounces fresh corn, 2 cups/ about 2 ears
- 1/2 cup whole wheat flour
- 1/2 cup cornmeal
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 4 eggs
- 1/4 cup buttermilk
- 3/4 cup Greek yogurt
- 1/2 teaspoon chives, optional
- 1/2 teaspoon jalepeno, chopped (optional)
- butter for the griddle
- pulled pork, for serving
- cherry salsa, for serving
Preheat oven to 425 degrees. Place a small bowl upside down inside a larger bowl. Shuck the corn, then stand the corn up on top of the smaller bowl. Using a sharp knife, cut the corn off the cob, letting it fall into the large bowl. Roast the corn on a foil covered baking sheet for 10-12 minutes or until starting to brown.
Mix together the flour, cornmeal, baking powder, salt, and pepper. In a separate bowl mix together the eggs, buttermilk and Greek yogurt.
Gradually add the yogurt/ egg mixture to the dry ingredients, mixing just enough to incorporate. Add in the chives and jalepeno (if using). Then, fold in the roasted corn.
Heat a griddle or large non stick skillet to 350 degrees or medium high heat. Butter the skillet or griddle once hot. Then scoop out the batter 1/4 cup at a time. When the pancake starts to bubble, flip and cook for another minute or so. Repeat with remaining batter.
Serve with pulled pork
(no sauce) and cherry salsa
OR serve simply with extra greek yogurt and chives.