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By Anthony Salemme, contributing chef
Makes 12 pancakes
Local butter and sugar corn season is coming to an end. These can be served as an appetizer, side dish, or even a main meal. Enjoy!
3 ears of cooked corn, taken off the cob
1 ½ cups flour
1 teaspoon baking powder
1 cup Cabot pepper jack cheese, shredded
1 jalapeño, chopped fine
1 small onion, chopped fine
1/3 cup buttermilk
1 teaspoon salt
½ teaspoon cayenne pepper
½ to ¾ cup corn oil for frying
1 cup sour cream
2 Tablespoons lime juice
3 Tablespoons chives, chopped fine
Mix all ingredients together until smooth.
Mix all the ingredients except the oil in a bowl.
In a skillet, heat ½ cup corn oil over medium heat. Spoon 2 Tablespoons of mixture into oil.
After about a minute or so and they are starting to turn brown flip over and flatten a bit to cook the other side about 2 minutes more.
Drain on paper towel. Top with sour cream.
Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at www.anthonysalemme.com