Corn and Cabot Pepper Jack Pancakes – Anthony Salemme

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

2 eggs

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