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Spicy Corn Pancakes

Two Stars Guiding Stars
  • Servings:

    4 (307 g) as an appetizer
  • Prep Time:

    5 minutes
  • Cook Time:

    10 minutes


The best way to enjoy this dish is with the freshest possible ingredients, but you can substitute frozen or canned corn when fresh is out of season. To limit the amount of salt, consider adding extra dill, pepper, or jalapeno to adjust the flavorings to suit your tastebuds.
1 1/2 c. plain, non-fat Greek yogurt
2 T. chopped fresh dill
3 T. fresh lemon juice
1/2 t. kosher salt
1/2 t. freshly ground black pepper
1 T. extra virgin olive oil
3 c. fresh corn
2 med. jalapenos, finely chopped
2 med. green onions, finely chopped
1/2 c. cornmeal
1/4 c. white whole-wheat flour
1/2 t. baking powder
2 egg whites
1/2 c. skim milk & 1 T. lemon juice, combined to sour
2 T. vegetable oil
Spicy Corn Pancakes


1. Combine yogurt with dill, lemon juice, salt and pepper and stir to combine. Set aside.
2. Heat olive oil in a large cast iron skillet over medium heat until shimmering. Add corn kernels, jalapeno and green onions. Cook until vegetables soften and begin to brown, about 5 minutes. Transfer vegetables to a large mixing bowl.
3. Whisk together cornmeal, flour, baking powder, and 1 teaspoon salt. Whisk together eggs and soured milk in a second bowl. Add flour mixture to bowl with corn, then add buttermilk mixture and fold with spatula to incorporate.
4. Pour 1/4 cup of batter onto a heated, lightly oiled skillet.  Cook on one side until bubbles form, gently flip and cook for another 2 to 3 minutes.


Nutritional Facts
Servings 4 (307 g)
Base Nutrients
Calories 346 kcal (17%)
Calories from Fat 116 kcal (0%)
Total Fat 13 g (20%)
Saturated Fat 2 g (11%)
Cholesterol 5 mg (2%)
Sodium 430 mg (18%)
Total Carbohydrates 46 g (15%)
Dietary Fiber 5 g (20%)
Protein 18 g (29%)
Vitamin A n/a
Vitamin C 25 mg (27%)
Calcium 217 mg (17%)
Iron 3 mg (14%)