Recipe: Corn and Zucchini Pancakes

As a follow up to my discussion of corn and it's various uses, I am posting one of our favourite side dishes, which uses both corn and zucchini. I serve it with soft goat cheese, which is spread on the pancake as you would do with butter. 

I have also served them with a salad and grilled chicken and cherry tomatoes.

 CORN AND ZUCCHINI PANCAKES

1 LARGE ZUCCHINI, GRATED

1 TABLESPOON BUTTER, OR OLIVE OIL

2 CUPS CORN KERNELS

1/3 CUP CORNMEAL

2/3 CUP FLOUR

1 TABLESPOONS SUGAR

1 1/2 TEASPOONS BAKING POWDER

1 TEASPOON SALT

1/2 TEASPOON GROUND BLACK PEPPER

2 EGGS, BEATEN

2/3 CUP BUTTERMILK

• PLACE THE ZUCCHINI IN A COLANDER WITH A PINCH OF SALT AND ALLOW THE EXCESS WATER TO DRAIN. PRESS DOWN TO EXTRACT EXCESS WATER. SET ASIDE.
• HEAT THE BUTTER IN A PAN. COOK CORN UNTIL STARTING TO CARAMELIZE. SET ASIDE TO COOL.
• WHISK DRY INGREDIENTS TOGETHER IN A LARGE BOWL.
• STIR IN EGGS AND BUTTERMILK.
• STIR IN ZUCCHINI AND CORN.
• COOK PANCAKES IN A NON-STICK, PRE-HEATED PAN, UNTIL THE EDGES ARE SET, THE UNDERSIDE IS GOLDEN AND THE BUBBLES IN THE MIDDLE ARE POPPING. FLIP THEM OVER AND FINISH COOKING.
• SERVE WARM.