Utah corn is in season! Two recipes to try: Corn Pancakes & Baja Charred Corn

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Chev Evan Fancois from Harmons City Creek Cooking School shows us how to make two different recipes using fresh and local corn.

Corn Pancakes
Serves 4
Prep time 10 minutes
Cook time 10 minutes

1 cup cornmeal
1 teaspoon salt
1/4 teaspoon baking soda
1 egg
1 cup buttermilk
1/2 tablespoon bacon fat
1/2 cup fresh sweet corn kernels

Mix cornmeal, salt, baking soda, in a bowl. Once mixed add an egg and buttermilk. Place bacon fat in a hot pan. Place about an ounce to two ounces into the pan and let it spread evenly. Flip once browned. Serve with fresh fruit.


Baja Charred Corn
Serves 4
Prep time 15 minutes
Cook time 8 minutes

4 ears sweet corn, shucked
½ red onion, diced small
½ cup cotija cheese, crumbled
3 limes, juiced
½ tablespoon chili powder
1 teaspoon Tabasco
½ bunch fresh cilantro, chopped
Salt and pepper to taste

Place the corn on a gas burner and char until lightly colored on all sides. If you do not have a gas burner you can use a grill or your broiler. Remove the corn from the cobb and place in a bowl. Add the remaining ingredients and season with salt and pepper to taste.

You can get more great recipes here.