Grilled Corn Pancakes with Chilli and Herbs
Inspired by techniques from NYT Cooking.
Golden, herb-flecked pancakes built from leftover grilled corn, lifted with fresh chilli, lime and herbs for a vibrant savoury brunch or side.
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Method
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Equipment
- large bowl
- food processor
- large frying pan
- spatula
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 336 kcal |
| Protein | 8.2 g |
| Carbohydrate | 49.3 g |
| of which sugars | 7.3 g |
| of which free sugars | 0.1 g |
| Fat | 13.5 g |
| of which saturates | 1.6 g |
| Fibre | 4.4 g |
| Salt | 1.91 g |
Protein per 100 kcal
2.4 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Batter
- 70 g cornmeal
- 65 g plain flour
- 4.5 g fine sea salt or table salt about ¾ tsp
- ¼ tsp black pepper
- 600 g corn kernels (leftover grilled corn is best)
- 1 fresh chilli (jalapeño, Thai, serrano or habanero), minced, or to taste
- 10 g coriander leaves
- 10 g basil leaves
- 1 tsp minced garlic, or more
- 30 ml lime juice (1 lime)
- 1 large egg
For cooking
- 1 neutral oil (grapeseed or corn), about 6 mm deep in the pan
To serve
- 1 lime, in wedges, and minced chilli, to serve (optional)
- 1
Mix. Mix the 70 g cornmeal, 65 g plain flour, salt and pepper in a large bowl.
- 2
Purée. Put half of the 600 g corn kernels in a food processor with the minced chilli, 10 g coriander, 10 g basil, 1 tsp minced garlic, the lime juice and 1 egg, and roughly purée, leaving some texture.
- 3
Combine. Stir the purée and the remaining corn into the dry mix.
- 4
Fry. Heat about 6 mm oil in a large frying pan and spoon in large pancakes, turning carefully once.
- 5
Serve. Serve hot, with lime wedges and extra minced chilli if you like.
Storage
These are best eaten fresh and warm, straight from the pan. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
