Leftover Grilled Corn Pancakes
Updated Oct. 26, 2022
- Total Time
- 30 minutes, tops
- Rating
- Comments
- Read comments
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Ingredients
- ½cup cornmeal
- ½cup flour
- Salt and freshly ground black pepper
- 4cups corn kernels
- 1minced fresh chile (jalapeno, Thai, serrano, or jabanero), or to taste
- ½cup cilantro leaves
- ½cup basil leaves
- 1teaspoon or more garlic
- The juice of a lime
- 1egg
- Neutral oil, like grape seed or corn, as needed
Nutritional analysis per serving (6 servings)
229 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 45 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 7 grams protein; 348 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine, in a big bowl, the cornmeal, flour, salt, and pepper.
- Step 2
Throw half the corn into a food processor, with the chile, cilantro, basil, garlic, lime juice, and egg. (You can reserve and hand-chop some of the herbs if you want prettier, green-flecked pancakes. I'm too lazy.) More-or less puree; it need not be perfectly smooth, but you want to release some of the starch from those kernels.
- Step 3
Stir the pureed mixture and remaining corn into the dry mixture. Heat about ¼-inch of oil in a skillet and make big pancakes, turning carefully, once. Serve hot, with - if you like - lime wedges and minced chiles.
Private Notes
Comments
These were excellent but when I tried making them as big pancakes, they fell apart. Smaller thin pancakes held together nicely and were delicious! They’re great with a green salad.
Had this for breakfast. Lime and chili made for an interesting change of pace. I cooked them on a dry griddle instead of frying. The crispiness of frying would have been welcome. They weren't bad, but adding maple syrup was tasty and it gave them a breakfast feel. Otherwise, slather them in butter and use a lot of salt. I might make them with some milk in stead of the lime next time.