Categories: Grilling
Ingredients
- 2 ears yellow corn in husks
- 2/3 cup plain yellow cornmeal
- 1/2 cup all-purpose flour
- 1/4 cup chopped fresh parsley
- 1 tsp baking powder
- 1 tsp kosher salt
- 1 tsp black pepper
- 2/3 cup whole milk
- 1/4 cup diced red bell pepper
- 1 tbsp vegetable oil
- Herb Buttermilk Dressing (see recipe)
- Garnish: chopped fresh dill
Directions
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Heat a cast-iron grill pan over medium0high heat or preheat grill to medium-high heat. Grill corn in husks, turning occasionally, until husk is charred, about 15 minutes. Shuck corn; grill corn on cob, turning frequently, until charred and tender, about 10 minutes more. Let corn cool enough to handle; cut kernels off cob to measure 1 cup.
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In a large skillet, heat oil over medium heat. In a large bowl, whisk together cornmeal, flour, parsley, baking powder, salt and pepper. Stir in milk just until combined. Gently fold in corn kernels and bell pepper just until combined.
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In a large skillet, heat oil over medium heat. Working in batches, cook batter by 1/4 cupfuls, turning once, until golden brown, 4-5 minutes per side. Serve immediately with Herb Buttermilk Dressing. Garnish with dill.