Made with fresh corn, these griddlecakes are all about the bumper crop of corn making it's way further north each day of summer. At the beach for a week, we served them as a savory side with a Caribbean spice-rubbed grilled sirloin, but they would also work well as a meatless main course. Try accenting with basil and parmesan, scallion and cheddar, mint and feta, or a simple chopped herb such as thyme. We also ate them for breakfast the very next morning. Top with or add fresh blueberries to the remaining batter and drizzle with real Vermont maple syrup.

This easy recipe is only slightly adapted from Cree Lafavour's The New Steak: Recipes for a Range of Cuts plus Savory Sides:

Serves 6 as a side

1 c. milk (we prefer to use 2% or whole)
4 Tbls. unsalted butter, melted
2 ears corn, husks and silks removed
2 eggs
1 c. cornmeal
1/2 c. white whole wheat flour
1 1/2 tsp. kosher or sea salt.
1 tsp. baking soda
Peanut or corn oil (or butter) for the griddle

In a large bowl, stand each ear of corn on its end and, using a chef's knife, cut the kernels off. Add milk and melted butter to kernels and combine. Using a wire whisk, add eggs to mix thoroughly. Using a rubber spatula, add cornmeal, flour, salt, and baking soda. Be careful not to overwork the batter.

Heat griddle or large saute pan over medium high heat and then add a little oil or butter. The oil should be hot but not smoking. Ladle batter into pan to make about 3"-4" griddlecakes. Cook both sides until golden brown and crispy at the edges. Sprinkle with kosher or sea salt.

You can keep these warm in an oven set at about 170 degrees. Serve warm.