Leftover Grilled Corn Pancakes

• 1/2 cup cornmeal
• 1/2 cup flour
• Salt and freshly ground black pepper
• 4 cups corn kernels
• 1 minced fresh chile (jalapeno, Thai, serrano, or jabanero), or to taste
• 1/2 cup cilantro leaves
• 1/2 cup basil leaves
• 1 teaspoon or more garlic
• The juice of a lime
• 1 egg
• Neutral oil, like grape seed or corn, as needed

1. Combine, in a big bowl, the cornmeal, flour, salt, and pepper.
2. Throw half the corn into a food processor, with the chile, cilantro, basil, garlic, lime juice, and egg.
3. (You can reserve and hand-chop some of the herbs if you want prettier, green-flecked pancakes.
4. I'm too lazy.)
5. More-or less puree; it need not be perfectly smooth, but you want to release some of the starch from those kernels.
6. Stir the pureed mixture and remaining corn into the dry mixture.
7. Heat about 1/4-inch of oil in a skillet and make big pancakes, turning carefully, once.
8. Serve hot, with - if you like - lime wedges and minced chiles.

cornmeal, flour, salt, corn kernels, fresh chile, cilantro, basil, garlic, lime, egg, oil

Taken from cooking.nytimes.com/recipes/1015593 (may not work)