whole wheat corn zucchini pancakes

How I'm spending my last day of June:

-as many hours by the pool as possible
-while finishing this book
-and eating these
-getting my nails done-did
-furiously doing laundry/packing for our vacation (!!)
-finishing up the last of these savory, cheesy, summery pancakes.

What about you?!

Whole Wheat Corn Zucchini Pancakes

yields a dozen pancakes

you'll need:
4 eggs
3 tablespoons olive oil, plus extra for frying
1 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1/2 teaspoon dried basil
1/2 teaspoon dried dill
1 large zucchini, grated
3 cups fresh corn kernels (about 4 ears)
1/2 cup freshly grated pecorino romano
1 1/2 cups whole wheat flour

Preheat oven to 200 degrees F.

Whisk together eggs, 3 tablespoons olive oil, salt, red pepper, basil, and dill in a large bowl. Stir in the grated zucchini, corn kernels, and pecorino. Add the flour and stir until everything is well-combined.

Heat a bit of olive oil in a large skillet over medium heat. Use a 1/4 cup measuring cup to scoop batter onto the skillet (I did 3 or 4 at a time). Cook 3-4 minutes per side. Transfer the cooked pancakes to a baking sheet and keep in the oven so that they stay warm until serving. Repeat with remaining batter.

Serve warm with a squeeze of lemon on top - hot sauce and/or sour cream are also delicious!

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elote

Do you guys know about elote? Here in Texas we're obsessed with this stuff. People will set up a stand at a gas station, in a random parking lot, wherever, and sell little cups of this goodness. It's creamy, it's corny, and it's SO addicting.

This would make the perfect Superbowl dip, and it's a great change of pace from the usual dip suspects (though don't get me wrong -- those are more than welcome, too). You can totally use frozen corn like I did here since we're in the dead of winter, but don't miss out on making this again with fresh summer corn. Heavenly!

P.S. Make sure to check out the links below for more great game day recipes!

Elote (adapted from The Elote Cafe Cookbook)
serves 4-6

6 ears of corn (or, if using frozen corn, 4 1/2 cups)
1 cup plain Greek yogurt
1 tablespoon hot sauce (I use Cholula)
juice of 1 lime
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon sugar
dash of cayenne
1/4 cup chicken stock
1/4 cup crumbled cotija or feta cheese, for garnish
cilantro, for garnish
chili powder, for garnish

Roast the corn in its husks over a grill or in your broiler until it's well-charred. Set aside until cool enough to handle, then shuck and cut the kernels off the cobs. (skip this step if using frozen corn)

Mix the Greek yogurt, hot sauce, lime juice, salt, pepper, sugar, cayenne, and chicken stock in a pan over medium heat. Add the corn kernels and warm through. Pour into a bowl and garnish with cheese, cilantro, and a bit of chili powder. Serve with tortilla chips, and enjoy!

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