These fresh-tasting griddle cakes are stuffed with corn, jalapenos, green onions, and cheddar, and then grilled to a crunchy golden perfection. Topped with Greek yogurt and salsa, they make a great brunch dish or hot appetizer.
Author: Erica
Yields: 10-12 small pancakes
Ingredients
For the griddle cakes:
2 cups fresh or frozen and defrosted yellow corn (about 3 ears of corn)
1 jalapeno, finely chopped
2/3 cup thinly sliced green onions (about 5)
4 eggs
1/2 cup shredded cheddar cheese
2 Tbsp olive oil plus extra for cooking
1/2 cup flour
1/2 cup yellow cornmeal
1/2 tsp kosher salt
1/2 tsp ground black pepper
For serving:
Greek yogurt or sour cream
salsa verde
additional green onions
Instructions
Pulse 1 cup of the corn kernels in food processor until roughly chopped, just a few seconds. Add to a large bowl along with the rest of the corn kernels, jalapeno, green onions, eggs, cheddar, and olive oil. Stir to combine.
In a separate bowl, combine the dry ingredients. Add to the corn mixture and stir gently to combine.
Heat a non-stick pan or griddle over medium-high heat. Add a small amount of olive oil to coat. Scoop the corn batter, 1/4 cup at a time, onto the griddle. It should be somewhat thick, but you should not need to flatten or spread it. Cook until golden brown, about 2 minutes on each side.
Serve with Greek yogurt or sour cream, salsa verde, and additional green onions.