Name: Corn Pancakes
Yield: Makes about 30 pancakes, serving 8
Ingredients: 5 ears corn; 3 tablespoons unsalted butter; 3 large eggs; 3/4 cup whole milk; 1/4 pound fresh mozzarella; 1/4 cup all-purpose flour; 3/4 cup fine yellow cornmeal; 1 1/2 tablespoons coarse salt; 1 teaspoon freshly ground black pepper; about 1/4 cup vegetable oil

The crisp-crusted corn cakes of Colombia and Venezuela called arepas were the inspiration for these delicious sauce soppers. In their native habitats they can be found as thin as crêpes or as thick as scones; savory or sweet; plain or stuffed; fried, baked, or even grilled.

We like these straight from the skillet — and they are even better made a day ahead and then reheated. But we really love them loaded up with the juices from a plateful of steak and chimichurri sauce .

Recipe notes

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