Sweet Corn Pancakes with Mt. Tam Cheese

1. 1

   In a large saucepan of salted boiling water, cook the corn until crisp-tender, 3 to 5 minutes.

2. 2

   Transfer to a plate and let cool completely, then cut the kernels off the cobs.

3. 3

   In a large bowl, beat the egg with the water.

4. 4

   Sift the flour, salt and baking powder over the egg and whisk until a batter forms.

5. 5

   Stir in the corn kernels and scallions.

6. 6

   In a large nonstick skillet, heat canola oil until shimmering.

7. 7

   Spoon a scant 1/4 cup of the batter into the skillet for each pancake and cook over moderate heat until browned on the bottom, 1 to 2 minutes.

8. 8

   Flip the cakes and top each with a piece of cheese.

9. 9

   Cook until the cheese just starts to melt and the corn cakes are cooked through, about 2 minutes longer.

10. 10

    Transfer the corn cakes to a serving platter and season with black pepper.

11. 11

    Repeat with the remaining batter.

12. 12

    Serve warm.

13. 13

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14. 14

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* Per serving · 4 servings · Values may vary.

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