2 ears of fresh corn, charred over an open flame and sliced from the cob
butter and olive oil for cooking
sour cream, sliced peppers, scallions, black pepper, chili powder, and radishes for serving.
Whisk together the corn flour, all-purpose flour, baking powder, baking soda, salt and black pepper in a large bowl.
In a small bowl, whisk together melted butter, milk and honey. Whisk in the eggs.
Add the wet ingredients all at once to the dry ingredients. Add the corn and stir to incorporate. The batter will be thick but spoonable.
Heat some butter and olive oil in a skillet over medium heat. When hot, spoon batter in heaping 2-tablespoon mounds into the pan. Flatten with the back of a spoon if the batter is too rounded.
Let the corn cakes cook until browned on the bottom and starting to bubble around the edges. Flip the corn cakes with a spatula and cook on the other side for about a minute, until lightly browned on the reverse side and cooked through.
Remove from the pan. Slather with butter. Dollop with sour cream. Sprinkle with diced peppers, scallions, radishes and black pepper and chili powder.
*Corn flour is different from traditional cornmeal. It is much more fine. Corn flour can be found in bulk bins at many grocery stores, or can be make by grinding cornmeal until super fine in a spice grinder.