FRESH CORN PANCAKES
Provided by Ina Garten
Time 45m
Yield 20 to 22 pancakes
Number Of Ingredients 15
Steps:
- Preheat the oven to 250 degrees F. Line two sheet pans with parchment paper.
- In a large bowl, stir together the fine and stone-ground cornmeals, the flour, sugar, baking powder, baking soda, and 1 tablespoon salt. In a medium bowl, whisk together the buttermilk, melted butter, eggs, and Sriracha. Stir in the corn, chives, and jalapeno pepper and mix into the dry ingredients with a rubber spatula until moistened. Don't overmix!
- Heat 1 tablespoon of clarified butter in a large (12-inch) saute pan over medium heat until it sizzles. Drop 1/4-cup measures of batter into the pan without crowding them. Press each pancake very lightly with a small metal spatula. Cook for 2 minutes, turn, and cook for 1 1/2 minutes, until both sides are browned and the center of the pancake is firm. Place the pancakes on the prepared sheet pans and keep them warm in the oven while you cook the rest of the batter. Continue making the pancakes, adding more clarified butter to the pan, as needed. Sprinkle with salt and serve warm with a sprinkling of minced chives.
ALMOST-FAMOUS CORN SALSA
Fans of Chipotle restaurants will wait in notoriously long lines for the chain's made-to-order burritos. (Yes, we're guilty, too; there's a location right across from our office.) Founder Steve Ells, a former San Francisco chef, hit on a magic formula with his concept for a mix-and-match taqueria: He opened his first Chipotle in Denver in 1993 and now has nearly 1,100 locations. Ells came up with all the recipes himself, including this popular corn salsa. If you get lucky at the restaurant, your burrito maker will pile on a little extra. If you don't, you can make this recipe from Food Network Kitchens - and eat as much as you want.
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat a grill to medium high. Brush the poblano with 1 teaspoon olive oil and grill, skin-side down, until charred but still firm, about 5 minutes. Cool slightly; peel and finely chop.
- If using fresh corn, bring a small pot of salted water to a boil. Add the corn and cook until tender, 2 to 3 minutes; drain.
- Mix the corn (if using frozen, add it here), poblano, jalapeno, cilantro and red onion in a bowl. Stir in the remaining 2 teaspoons olive oil, the lime juice, sugar and 1/2 teaspoon salt.
CORN PANCAKES
Fresh corn kernels give these pancakes their sweet taste and robust texture.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Time 30m
Number Of Ingredients 6
Steps:
- In bowl, whisk together 1/2 cup flour, 3/4 teaspoon coarse salt, 1 large egg, and 1/3 cup milk just until combined; fold in 2 cups corn kernels.
- Heat 2 tablespoons canola oil in large skillet over medium heat; working in two batches, drop scant 1/4 cups of batter into skillet. Flatten slightly; cook until browned, 3 to 4 minutes per side. Add more oil if needed. Serve immediately.
SALSA CORN CAKES
This recipe is super with fresh or canned corn. I whip up these patties to serve alongside nachos or tacos on hot summer evenings. The salsa is subtle but adds flavor. -Lisa Boettcher, Rosebush, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, beat cream cheese and butter until smooth; add the eggs and mix well. Beat in the milk until smooth. Combine the flour, cornmeal, baking powder and salt; stir into cream cheese mixture just until moistened. Fold in the corn, salsa and onions. , Pour batter by 1/4 cupfuls into a large greased cast-iron skillet or hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Serve with sour cream and salsa.
Nutrition Facts : Calories 324 calories, Fat 15g fat (8g saturated fat), Cholesterol 191mg cholesterol, Sodium 715mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 3g fiber), Protein 11g protein.
FRESH CORN PANCAKES
Provided by Ian Knauer
Categories Milk/Cream Blender Breakfast Brunch Side Kid-Friendly Quick & Easy Dinner Corn Pan-Fry Butter Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 (make about 12 pancakes) servings
Number Of Ingredients 9
Steps:
- Whisk together flour, baking powder, sugar, and 1 teaspoon salt in a medium bowl.
- Cut enough kernels from cobs to measure 2 cups. Using back of a knife, scrape pulp from cobs and transfer to a blender with milk and 1/2 cup corn. Purée until smooth, then strain through a sieve into another medium bowl, pressing on and then discarding solids. Whisk in eggs, oil, and butter.
- Add to flour mixture with remaining 1 1/2 cups corn and whisk until just combined.
- Heat a griddle or heavy skillet over medium heat until hot, then lightly brush with oil. Working in batches, pour 1/3 cup batter per pancake onto griddle and cook until bubbles appear on surface and undersides are golden-brown, about 2 minutes. Flip with a spatula and cook until undersides are golden-brown, about 1 minute more. (Reduce heat if pancakes brown too quickly.) Lightly oil griddle between batches if necessary.
CORN PANCAKES WITH SALSA
Much easier to make than it sounds. This is a great light dinner for summer or makes a great weekend lunch.
Provided by choclover
Categories Lunch/Snacks
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 14
Steps:
- Dice tomatoes and avocado a place in a large bowl. Stir in the lime juice.
- Pour boiling water over broad beans and leave for 3-4 minutes. Drain and rinse under cold water. Remove skins and add to tomato and avocado, along with the corriander.
- Place crushed garlic, vinegar and oil in a jar and shake. Add to salsa and mix well.
- To make the pancakes, sift the flour into a large mixing bowl and stir in the polenta. Add milk and corn and mix until combined. Season well.
- Heat oil in a frying pan. Spoon mixture into pan to desired size. Cook for 2-4 minutes on each side until golden and cooked through.
- Serve hot with the salsa.
- Variations- use basil in place of corriander or cucumber in place of avocado.
Nutrition Facts : Calories 985.4, Fat 30.8, SaturatedFat 6.6, Cholesterol 17.1, Sodium 1012.9, Carbohydrate 164.4, Fiber 23.1, Sugar 6.2, Protein 28.9
COLORFUL CORN SALSA
This colorful salsa is worth the extra time it takes to grill the ears of corn. The flavor goes well with barbecued meats, but it's also tasty served with chips. -Nancy Horsburgh, Everett, Ontario
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield about 2-1/2 cups.
Number Of Ingredients 11
Steps:
- Peel back husks of corn but don't remove; remove silk. Replace husks and tie with kitchen string. Place corn in a bowl and cover with water; soak for 20 minutes. Drain. Grill corn, covered, over medium-high heat for 20-35 minutes or until husks are blackened and corn is tender, turning several times. Cool. , Remove corn from cobs and place in a bowl. Add tomatoes, onion, cilantro, lime juice, peppers, salt and pepper. Serve with tortilla chips.
Nutrition Facts : Calories 24 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 64mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
QUICK AND EASY CORN SALSA
Colorful corn salsa is sure to be a hit with family and friends. It's an easy accompaniment to an outdoor cookout and adds a kick of flavor to whatever's on the grill.-Shirley A. Glaab, Hattiesburg, Mississippi
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 5 cups.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first five ingredients. In another bowl, whisk the vinegar, oil, mustard, salt, pepper sauce, pepper and cayenne. Stir in cilantro. Drizzle over corn mixture and toss to coat., Chill until serving. Serve with your favorite snack chips or grilled meats.
Nutrition Facts : Calories 50 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 119mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
MASA CORN PANCAKES
Masa brings an awesome sweet corn flavor to these pancakes. Make an awesome huevos rancheros style dish or enjoy simply with a dab of butter and maple syrup.
Provided by Meghan
Categories Breakfast
Time 18m
Yield 8 pancakes, 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients in a large bowl until blended.
- Let mixture sit for 5 minutes to soften the masa, then stir again.
- Heat a non-stick skillet over medium heat.
- Pour 1/2 cup batter into the skillet. When the pancakes appear dry around the edges and start to bubble up, flip and cook until done, about two minutes.
- Keep pancakes in a warm oven until ready to serve.
BLACK BEAN AND CORN PANCAKES WITH TOMATILLO SALSA
These tasty and colorful corn pancakes can be made small for an appetizer or larger as a side dish for pork or chicken. Don't be intimidated by the ingredient list, there's very little chopping involved.
Provided by PAZAZ
Categories Side Dish Vegetables Corn
Time 45m
Yield 6
Number Of Ingredients 21
Steps:
- Prepare pancakes: sift flour, baking powder, sugar, cumin, baking soda, and salt together in a large bowl. Stir in cornmeal until combined.
- Combine black beans, corn, milk, Mexican cheese, cilantro, chile peppers, eggs, bell pepper, green onions, and vinegar in another bowl. Add to cornmeal mixture; stir until combined. Let sit for 10 minutes.
- Meanwhile, prepare salsa: combine green salsa, vinegar, and cumin in a small bowl. Place in the refrigerator while you make the pancakes.
- Heat a griddle to medium heat and spray with nonstick spray. Spoon 1/4 to 1/3 cupfuls batter onto the griddle, placing about 2 inches apart. Cook until edges are firm and tiny holes appear on the surface, 3 to 4 minutes. Flip and cook until brown on the other side, 2 to 3 minutes more. Repeat with remaining batter.
- Serve hot pancakes with salsa.
Nutrition Facts : Calories 356.5 calories, Carbohydrate 49.8 g, Cholesterol 86.8 mg, Fat 10.7 g, Fiber 7.6 g, Protein 16.7 g, SaturatedFat 6.2 g, Sodium 1372.2 mg, Sugar 5.4 g
CORN PANCAKES
Steps:
- Cut enough kernels from cobs to measure 2 1/2 cups. In a food processor pulse corn until coarsely chopped and slightly wet. Melt butter and cool. In a bowl whisk together butter, eggs, and milk. Coarsely grate mozzarella and in a large bowl stir together with corn, flour, cornmeal, salt, and pepper. Whisk in egg mixture until combined.
- In a 12-inch nonstick skillet heat 1 tablespoon oil over moderate heat until hot but not smoking. Working in batches, drop 1/8-cup measures of batter into skillet to form pancakes about 2 inches in diameter (do not spread or flatten pancakes) and cook until edges begin to set and undersides are golden brown, about 1 1/2 minutes. Flip pancakes and cook until undersides are golden brown and pancakes are cooked through. Add more oil to skillet as necessary between batches. Pancakes may be made 1 day ahead and chilled, covered. Reheat pancakes in middle of a 350°F. oven until hot, about 15 minutes.
CORN & JALAPENO PANCAKES WITH TOMATO SALSA
Make and share this Corn & Jalapeno Pancakes with Tomato Salsa recipe from Food.com.
Provided by Crabbycakes
Categories Corn
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Defrost the corn, or, if fresh, boil for one minute.
- Drain, let cool.
- Add the chili peppers, garlic, bell pepper and green onions; mix well and set aside.
- In a food processor fitted with the metal blade, combine the eggs, flour, cornmeal, baking powder, 1 teaspoon salt, and the lime juice.
- Pulse a few times to mix.
- Add the milk and pulse a few more times to from a smooth batter.
- Add to the corn mixture and stir to mix.
- Season to taste with more salt, if needed, and pepper.
- Let stand at room temperature for 30 minutes.
- To make the tomato salsa, in a bowl stir together the tomatoes, red onion, chili pepper, lime juice, cilantro, and salt and pepper to taste.
- Set aside.
- In a large frying pan over medium heat, warm 2 tablespoons of the oil.
- Working in batches, spoon the batter into the pan to form pancakes 3 in in diameter; do not crowd the pan.
- Cook, turning once, until golden brown on both sides, 5 to 6 minutes total.
- Using a slotted spatula, transfer to paper towels to drain.
- Repeat with remaining batter, adding oil as needed to prevent sticking.
- Place the pancakes on a platter or individual plates and top with the sour cream and salsa.
- Serve at once.
- Defrost the corn, or, if fresh, boil for one minute.
- Drain, let cool.
- Add the chili peppers, garlic, bell pepper and green onions; mix well and set aside.
- In a food processor fitted with the metal blade, combine the eggs, flour, cornmeal, baking powder, 1 teaspoon salt, and the lime juice.
- Pulse a few times to mix.
- Add the milk and pulse a few more times to from a smooth batter.
- Add to the corn mixture and stir to mix.
- Season to taste with more salt, if needed, and pepper.
- Let stand at room temperature for 30 minutes.
- To make the tomato salsa, in a bowl stir together the tomatoes, red onion, chili pepper, lime juice, cilantro, and salt and pepper to taste.
- Set aside.
- In a large frying pan over medium heat, warm 2 tablespoons of the oil.
- Working in batches, spoon the batter into the pan to form pancakes 3 in in diameter; do not crowd the pan.
- Cook, turning once, until golden brown on both sides, 5 to 6 minutes total.
- Using a slotted spatula, transfer to paper towels to drain.
- Repeat with remaining batter, adding oil as needed to prevent sticking.
- Place the pancakes on a platter or individual plates and top with the sour cream and salsa.
- Serve at once.
Nutrition Facts : Calories 482.4, Fat 27.4, SaturatedFat 9.9, Cholesterol 100.1, Sodium 538.6, Carbohydrate 51, Fiber 4.7, Sugar 3.7, Protein 12
CHEDDAR CORN PANCAKES
These are sweet and savory and even more delicious when blanketed with warm maple syrup. The recipe is from Gail's Station House of West Redding, Connecticut and was featured on "Road Food".
Provided by blucoat
Categories Breakfast
Time 15m
Yield 14 pancakes
Number Of Ingredients 10
Steps:
- Mix together the flour, sugar, baking powder, and salt.
- Beat the eggs and 1 cup of milk together. Stir in the melted butter.
- Combine both mixtures, then add the corn niblets, stirring only enough to blend. If the mixture seems too thick to pour, add more milk.
- Over medium-high heat, melt butter on a griddle or in a skillet. When the butter begins to sizzle, pour out pancakes 4-5 inches in diameter. Sprinkle each with about 1/8 cup of the cheese. When bubbles begin to pop on the surface of the pancake, flip and cook until the cheese is crusty and gold.
- Serve hot with syrup.
Nutrition Facts : Calories 173.5, Fat 10.2, SaturatedFat 6.2, Cholesterol 58.3, Sodium 650.3, Carbohydrate 14.1, Fiber 0.6, Sugar 1.6, Protein 7.1
SOUTHWEST CORN PANCAKES
Go wild with flavor! Cheese, corn, green chiles and chili powder add a little kick to cornmeal pancakes.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 30m
Yield 13
Number Of Ingredients 12
Steps:
- Brush griddle or skillet with vegetable oil or spray with cooking spray; heat griddle to 375°F or heat skillet over medium heat.
- In large bowl, stir Bisquick mix, cornmeal, milk and eggs with wire whisk or fork until blended. Stir in cheese, corn, chiles and chili powder. Pour batter by slightly less than 1/4 cupfuls onto hot griddle; spread slightly.
- Cook until edges are dry. Turn; cook other sides until golden. Serve with sour cream, salsa, lettuce and olives.
Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 40 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Pancake, Sodium 260 mg, Sugar 2 g, TransFat 1/2 g
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