One of the flavors I love in summer is grilled corn on the cob. Recently I taught a cooking class where one of the guests was gluten free. All of the dishes we prepared were fresh summer flavors and I needed one more. The gluten free corn crepe was born. Obviously if you are not gluten free you may use your regular all-purpose flour.
- 3 large eggs
- kernels from one ear of roasted corn
- 1/2 cup gluten free all-purpose flour (or regular all-purpose flour)
- 1 cup whole milk
- 1/3 cup corn meal
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 tsp cayenne
- 3 tbsp butter melted
Place all ingredients except butter into a blender and pulse until well blended. Slowly pour in the melted butter and continue pulsing. It will look like chunky pancake batter. Brush a non-stick pan with melted butter and cook the crepes over medium heat. Sprinkle fresh goat cheese on crepe fold over and top with salsa.
Salsa:
- pint grape tomatoes
- 1 ripe avocado
- 1/2 jalapeno, minced (more if you like spicy)
- 2 ears of fresh sweet corn
- 1/4 red onion, finely diced
- 2 tbsp fresh cilantro, chopped
Remove husks from corn and grill over medium heat for 10 minutes. The corn should have some brown spots and be tender and not mushy. Cut the corn off the cob then scrape the cob with the back of your knife to get the juices. Set aside and let cool. Slice the tomatoes in half. Dice the red onion, dice the avocado, and chop the cilantro. Drizzle with honey lime dressing.
Honey Lime Dressing:
- juice of 1 lime
- 3 tbsp olive oil
- 1 tbsp honey
- sea salt and fresh cracked pepper, to taste
- dash of cayenne pepper