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These are really fast and yummy. The jalapeño and red pepper make the pancakes colorful and add just a little spice. If you don’t have a red bell pepper laying around, just leave it out. Serve with salsa or as a breakfast side dish in place of potatoes. A cast-iron skillet works best for even frying.
To cut the corn from the cob, place the shucked corn pointy side up on a kitchen or paper towel. Take a chef’s knife and cut downward, as close as you can to the cob. The towel will keep the corn kernels from bouncing everywhere and also makes a handy vehicle for transporting them to the mixing bowl.
by Dan Koday | Pale pink in color, rosé looks pretty divine submerged in a half-melted ice bucket drenched by sunlight...