Fresh Corn Griddle Cakes With Spicy Salsa

Step 1

Stir together cornmeal, all-purpose flour, baking powder, baking soda, salt and sugar in a large mixing bowl. In a separate bowl, whisk together buttermilk, eggs and 6 tablespoons melted butter. Set both bowls aside until ready to cook griddle cakes.

Step 2

Finish the batter: Add buttermilk mixture to cornmeal mixture and mix briefly with wooden spoon or whisk to obtain a thick batter. Add corn kernels, jalapeño and chives and stir to combine.

Step 3

In a serving bowl, toss onions, peppers, tomatoes, salt and jalapeño. Add lime juice and toss again. (May prepare 1 to 2 hours ahead.)

Step 4

Set griddle or large cast-iron pan over medium heat. When griddle is hot, grease lightly with a dab of butter, using a folded paper towel or pastry brush. Spoon slightly less than 1/4 cup batter onto griddle. Adjust heat as necessary to keep griddle cakes from browning too quickly. Cook for about 1 1/2 minutes, then carefully flip with spatula and cook for another 1 1/2 minutes.

Step 5

Serve immediately as soon as griddle cakes are ready or keep hot in a low oven until all batter is used. To serve, put 3 griddle cakes on a plate. Top with a generous spoonful of salsa. Garnish with a few cilantro leaves and a sprinkling of queso fresco.