Leftover Grilled Corn Pancakes

1. 1

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

2. 2

   Throw half the corn into a food processor, with the chile, cilantro, basil, garlic, lime juice, and egg.

3. 3

   (You can reserve and hand-chop some of the herbs if you want prettier, green-flecked pancakes.

4. 4

   I'm too lazy.)

5. 5

   More-or less puree; it need not be perfectly smooth, but you want to release some of the starch from those kernels.

6. 6

   Stir the pureed mixture and remaining corn into the dry mixture.

7. 7

   Heat about 1/4-inch of oil in a skillet and make big pancakes, turning carefully, once.

8. 8

   Serve hot, with - if you like - lime wedges and minced chiles.

* Per serving · 4 servings · Values may vary.

No additional tips available.