Elote-Inspired Fresh Corn Pancakes with Lime Crema

Serves 4 · 15 min prep · 18 min cook

Ingredients

• 2 cups fresh corn kernels
• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 2 tsp baking powder
• 2 large eggs
• 1 cup whole milk
• 4 tbsp unsalted butter
• 1/3 cup cotija cheese
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 lime
• 1 tsp chili powder
• 3/4 tsp kosher salt
• 3 tbsp fresh cilantro
• 2 green onions

Instructions

1. 1Melt two tablespoons of the butter and let it cool slightly. In a large bowl whisk together the flour, cornmeal, baking powder, chili powder, and salt.
2. 2In a separate bowl beat the eggs with the milk and melted butter. Pour the wet ingredients into the dry and stir just until combined; a few small lumps are fine. Fold in one and a half cups of the corn kernels and the thinly sliced green onions.
3. 3Heat a large nonstick griddle or 12-inch skillet over medium heat and add a thin swipe of the remaining butter. Scoop quarter-cup portions of batter onto the hot surface, spacing them apart.
4. 4Cook the pancakes for 2 to 3 minutes until bubbles form across the surface and the edges look set and matte. Flip and cook another 2 minutes until the undersides are golden brown and the centers spring back lightly when touched. Keep finished pancakes warm in a 200°F oven.
5. 5While pancakes cook, make the lime crema: stir mayonnaise, sour cream, the zest and juice of the lime, and salt until smooth.
6. 6In a small dry skillet over high heat, quickly char the remaining half-cup of corn kernels for 1 to 2 minutes until blistered.
7. 7Stack three pancakes on each plate. Dollop generously with lime crema, sprinkle with crumbled cotija and the charred corn, and finish with torn cilantro. Serve immediately while the pancakes are still steamy and the crema is cool and tangy.