Sweet Corn Pancakes with Smoked Salmon

• 2 teaspoons olive oil
• 1 cup fresh corn kernels
• Kosher salt and freshly ground pepper
• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon table salt
• 2 large eggs, lightly beaten
• 1 cup milk
• 2 tablespoons unsalted butter, melted
• 2 teaspoons vegetable oil
• Eight 7-inch long strips of smoked salmon (about 1/2 pound)
• 1 small head of oak leaf lettuce, separated into leaves
• 2 tablespoons plus 2 teaspoons Chive Oil

1. Heat the olive oil in a medium skillet.
2. Add the corn kernels and cook over moderate heat, stirring, until almost tender, about 2 minutes.
3. Season the corn with kosher salt and pepper and transfer to a place to cool completely.
4. In a medium bowl, sift together the flour, baking powder and table salt.
5. Gently stir in the eggs and milk.
6. Add the melted butter and the corn kernels and stir to make a smooth batter; don't overmix.
7. Warm 1 teaspoon of the vegetable oil in a large nonstick skillet.
8. For each pancake, drop 1/4 cup of batter into the skillet and spread to a make a 4-inch round.
9. Form 4 pancakes are golden brown, about 5 minutes.
10. Transfer to a baking sheet and keep warm in a low oven.
11. Repeat the process with the remaining vegetable oil and batter to make a total of 8 pancakes.
12. Lay the smoked salmon slices out on a work surface.
13. Place 2 or 3 lettuce leaves at one end of each slice so the tops of the leaves protrude; roll up the salmon slices around the lettuce leaves.
14. To serve, place a warm corn pancake in the center of each plate.
15. Stand a salmon roll, with the leaves sticking up, in the center of each cake and drizzle each plate with 1 teaspoon of the Chive Oil.

olive oil, fresh corn kernels, kosher salt, flour, baking powder, salt, eggs, milk, unsalted butter, vegetable oil, head of oak leaf lettuce, chive oil

Taken from www.foodandwine.com/recipes/sweet-corn-pancakes-with-smoked-salmon (may not work)