Corn, sweet and tender, is in joyful high season. There’s lots of it, and it’s easy to find, easy to love!

The best way to eat corn is straight off the cob, dripping with butter and showered with coarse salt … or grilled to roasty, caramelized perfection and slathered with spicy lime mayo. But hurry, the season for corn is now. Enjoy it by the bushel before summer and corn fade into a hazy memory.

In our home, we eat cob after cob, night after night, until sometime near mid-August, when we’re ready for another approach. Corn and tomato salad? Creamed corn? Corn chowder? Succotash? Better yet, savory corn pancakes.

Studded with sweet corn kernels, garden herbs and a kick of chili crisp, these are not your breakfast pancakes. They’re more like cornbread with a lovely crisp, crusty edge.

See Full Page