Ingredients
PANCAKE
2 cups fresh summer corn cut from a cob
1/2 cup kimchi
3/4 cups flour
3/4 cups cornstarch or potato starch
1/4 cup kimchi juices
1/4 cup rice vinegar
2 tablespoons chopped cilantro
TOPPINGS
1/2 cup mayo
1 Lime
1 teaspoon smoked paprika
1/4 cup soy sauce
1/4 cup rice vinegar
2 tablespoons sesame oil
2 tablespoons sriracha
2 tablespoons honey
1/4 cup chopped cilantro
1/4 cup crumbled cotija cheese
korean chili flakes
sesame seeds
Directions
1
Mix the corn and kimchi in a large bowl. Add in the flour and cornstarch and stir to combine. Add in the kimchi juices, rice vinegar, and cilantro and stir. Add in a little water as needed to form a thick pancake batter texture.
2
Mix the mayo, lime, and smoked paprika in a bowl, set aside in the fridge. Mix the soy sauce, vinegar, sesame, sriracha, and honey in another bowl. Set aside in the fridge.
3
Bring some oil to high heat in a frying pan and add as much of the pancake mixture as you can to fit in the pan and be about a half inch thick. Cook about 3-5 minutes until browned on the bottom. Flip and cook another 5 minutes until cooked through.
4
Repeat with remaining batter.
5
Slice the pancakes and arrange on the serving platter.
6
Drizzle on the mayo mixture, then the soy sauce mixture. Top with cojita, cilantro, chili flakes, and sesame seeds.