Off the Cob

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Cut corn off cobs. In a frying pan, sauté in butter for one to two minutes (no need to cook frozen corn). In blender, mix egg, buttermilk, sugar, and maple syrup. Add cornmeal, flour, and baking soda. Pulse blender a few times until just mixed. Add corn and butter and pulse two or three times.

Heat a little oil in cast-iron skillet, large frying pan, or griddle. Pour out 2 1/2" pancakes onto pan, using medium-high heat. Flip when bubbly on top and golden brown on bottom. Serve with hot maple syrup, low-fat sour cream, or yogurt. If you want to stir in green onions and cayenne pepper before cooking, forgo maple syrup.

Yucatan Salad

Last summer when corn was at its delicious peak, my mother threw together this salad and then asked my 13-year-old son to name it. He thought it tasted somewhat Mexican in flavor, and so named it after Mexico's Yucatan peninsula.

5 large ears of corn, cut off the cobs
1 teaspoon oil
2 pasilla (or poblano) peppers, roasted* and cut into strips
1 red jalapeño pepper, seeded and minced (green is not as colorful)
2 cloves garlic, minced
1/2 red onion, diced into small pieces
1/4 cup Italian parsley, finely chopped
2 tablespoons balsamic vinegar
3 tablespoons fresh basil
salt and freshly ground pepper

Heat teaspoon oil in large cast-iron (or nonstick or regular) skillet on medium high heat. Evenly distribute corn and let cook until brown without stirring. Flip corn over and brown on other side, watching that it doesn't burn. Stir in rest of ingredients, except basil. Adjust salt, pepper, and oil according to taste. Chill or serve immediately. Chop basil and toss in just before serving.

To roast: Cut peppers into quarters lengthwise and remove seeds and stems. Flatten and arrange on aluminum foil with the inside of the pepper facedown. Place in oven or under broiler until blackened. Fold foil into a tight package and leave for at least 10 minutes. Peel off skin.

Corn and Bean Salsa

This salsa makes a nice topping or accompaniment for grilled fish, chicken, or beef.
2 cups fresh corn (about 4 to 5 ears), cutoff the cobs
1 teaspoon oil, canola or corn
1 clove garlic, minced
2 cups canned black beans (16-ounce can), drained and rinsed
1/4 cup red onion, finely chopped
3 green onions, finely chopped
1/2 cup fresh cilantro, chopped (or parsley if cilantro unavailable)
1 teaspoon balsamic vinegar
2 tablespoons canola oil
2 teaspoons lime juice
1 teaspoon ground cumin
1 small jalapeño pepper, seeded and minced (about 1/2 teaspoon), or 1/4 teaspoon ground cayenne pepper. Note: To avoid burning your skin, wear rubber gloves while cutting pepper. salt and freshly ground pepper to taste
2 to 3 ripe, medium-size tomatoes, chopped into 1/2" pieces

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