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Chef At Home
3 ears fresh Corn kernels removed from cobs
3 tablespoons Flour
3 tablespoons Cornmeal
Salt & Pepper
2 green onion thinly sliced
1 cup cheddar cheese grated
¼ cup vegetable oil
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Whisk corn and eggs in a large bowl.
Add flour, cornmeal, salt and pepper and mix well.
Stir in green onion and cheddar.
Heat oil in a large skillet over a medium heat then add batter by the spoonful and flatten to form a pancake.
Cook until golden, flip and cook other side.
Serve with *Maple Butter.
Notes & Tips
*For the Maple Butter recipe,