"Corn, sweet and tender, is in joyful high season. There's lots of it, and it's easy to find, easy to love! The best way to eat corn is straight off the cob, dripping with butter and showered with coarse salt ... or grilled to roasty, caramelized perfection and slathered with spicy lime mayo. But hurry, the season for corn is now. Enjoy it by the bushel before summer and corn fade into a hazy memory."
"Studded with sweet corn kernels, garden herbs and a kick of chili crisp, these are not your breakfast pancakes. They're more like cornbread with a lovely crisp, crusty edge. These are just as delicious with fresh raw corn cut straight from the cob as they are with leftover corn from last night's barbecue. Whether grilled or steamed, you'll want to use up that corn."
"You could also stir into the batter shredded Cheddar or Parmesan cheese, a little chopped ham or cooked bacon for heft. Top these with peppers and cherry tomatoes that have been roasted to turn jammy, tangy and sweet. Fresh tomato salsa and a dollop of sour cream also would be lovely. You can make the batter several hours in advance, hold in a covered container in the refrigerator, and cook right before serving."
Sweet corn is abundant and best enjoyed fresh, straight from the cob or grilled to caramelized perfection. Savory sweet corn pancakes combine fresh or leftover corn, garden herbs and a heat element like chili crisp to create a cornbread-like pancake with a crisp, crusty edge. The batter accepts additions such as shredded Cheddar or Parmesan, chopped ham or cooked bacon for added heft. Roasted peppers and cherry tomatoes become jammy, tangy toppings; fresh tomato salsa and sour cream are also suitable. The batter can be prepared several hours ahead, refrigerated in a covered container and cooked before serving.
Read at Boston Herald
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