Leftover Grilled Corn Pancakes Recipes

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LEFTOVER GRILLED CORN PANCAKES



Leftover Grilled Corn Pancakes image

(All measurements approximate)

Provided by Mark Bittman

Categories     quick, side dish

Time 30m

Yield Enough for 4 to 6 people

Number Of Ingredients 11

1/2 cup cornmeal
1/2 cup flour
Salt and freshly ground black pepper
4 cups corn kernels
1 minced fresh chile (jalapeno, Thai, serrano, or jabanero), or to taste
1/2 cup cilantro leaves
1/2 cup basil leaves
1 teaspoon or more garlic
The juice of a lime
1 egg
Neutral oil, like grape seed or corn, as needed

Steps:

  • Combine, in a big bowl, the cornmeal, flour, salt, and pepper.
  • 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.
  • Stir the pureed mixture and remaining corn into the dry mixture. Heat about 1/4-inch of oil in a skillet and make big pancakes, turning carefully, once. Serve hot, with - if you like - lime wedges and minced chiles.

Nutrition Facts : @context http, Calories 246, UnsaturatedFat 3 grams, Carbohydrate 45 grams, Fat 4 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 348 milligrams, Sugar 4 grams, TransFat 0 grams

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