Fresh Local White Corn and Polenta Pancakes

Fresh Local White Corn and Polenta Pancakes

Ingredients:

 1 tablespoon olive oil
2 1/3 cups fresh white corn kernels
1 cup chopped onions
1 tablespoon minced garlic
1 teaspoon sea salt
1/3 cup buttermilk
3 eggs, separated
1/2 cup crumbled Mexican queso fresco cheese
1/3 cup yellow cornmeal
1/4 cup flour
1/3 cup chopped red bell pepper
1 teaspoon lime juice

4 Tablespoons finely diced chives or chopped cilantro

 In large skillet over medium heat, place olive oil. Stir in corn and onions and sauté until golden, about 20 minutes. Add garlic and salt, stirring. Transfer 3/4 cup mixture to food processor; set aside remaining mixture. To food processor, add buttermilk and purée until smooth. Pour into large bowl and whisk in egg yolks. Stir in  cheese, cornmeal and flour. In separate medium bowl, place egg whites and beat until peaks form; fold into puréed corn mixture. Coat large nonstick skillet with cooking spray or smalll amount of olive oil and place over medium heat. Ladle cornmeal mixture by 1/4 cups into skillet and grill both sides of each pancake until golden; keep warm on large baking sheet in very low oven. Reheat remaining corn with red bell pepper; stir in lime juice and chives or chopped cilantro.  Place some corn and sweet pepper mixture on each pancake and serve. Makes 15-18 pancakes.  If you have additional queso fresco to crumble over the top of the pancakes this is always a simple and yummy garnish.