Leftover Grilled Corn Pancakes

(All measurements approximate)

Ingredients

• ½ cup cornmeal
• ½ cup flour
• Salt and freshly ground black pepper
• 4 cups corn kernels
• 1 minced fresh chile (jalapeno, Thai, serrano, or jabanero), or to taste
• ½ cup cilantro leaves
• ½ cup basil leaves
• 1 teaspoon or more garlic
• The juice of a lime
• 1 egg
• Neutral oil, like grape seed or corn, as needed

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    343 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 1 gram polyunsaturated fat; 66 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 10 grams protein; 46 milligrams cholesterol; 29 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Enough for 4 to 6 people

Preparation

1. Combine, in a big bowl, the cornmeal, flour, salt, and pepper.
2. 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.
3. 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.

30 minutes, tops