Ina Garten makes corn pancakes with fresh corn. She takes corn off the cob and mixes it with cornmeal, buttermilk, chives, Sriracha, and more. The Barefoot Contessa doesn’t mix the batter too much to ...

1. Preheat oven to 200°F. In a large bowl, combine flour, cornmeal, sugar, baking powder, salt, and baking soda; set aside. Working over another large bowl, slice off corn kernels, then scrape cobs ...

I would have never thought to combine zucchini, corn, scallions, and jalapeno into a fritter, but a friend introduced me to ...

With three full days of uninterrupted down time last weekend to relax and enjoy summer with each other, Tony, Gio and I were eager to plan our Fourth of July weekend menus. We'd noticed that sweet ...

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 ...

There’s nothing wrong with serving straight-up breakfast-style pancakes for dinner, but through the years, The Washington Post’s Food section has offered a number of savory renditions that I tend to ...

With just one cup of fresh corn kernels, you can make a batch of corn pancakes. Corinne Cook devised this recipe, and serves them as a bread course or hot from the skillet as an appetizer. The same ...

The name of this recipe, quite possibly, undersells just how good it really is. These savory cakes are chewy and chock-full of nubby corn kernels and earthy spices, with juicy deposits of spinach.