Last week I made some corn fritters for a TV segment for national corn fritter day, and I topped the fritters like you would top Mexican Street corn – with a lime and mayo mixture, some cotija cheese, and lots of colantro. I had all the ingredients out and the idea of doing the same thing with a kimchi pancake popped into my head. I really loaded the pancake with corn instead of kimchi, but still added a little kimchi so it would be a true mashup of flavors. I topped it with a lime mayo, cotija, cilantro, and chili powder, but I also drizzled on a soy sauce mixture that would have normally been served with a traditional kimchi pancake.
Corn, kimchi, kimchi juice, rice vinegar, flour, and cornstarch. Mix it together, then add it to the pan.
Brown it well, then flip to brown the other side.
Slice it up and put it on the serving plate.
A drizzle of mayo-lime-chili powder, and a drizzle of soy-sesame-sriracha-vinegar
Then add all the toppings! Cotija cheese, tons of cilantro, Korean chili flakes, and sesame seeds.
So damn good! A great combo of street corn flavors and kimchi pancake flavors, all served it that classic kimchi pancake package. A little crispy, a little chewy, and the fresh summer corn popping in your mouth as you take a bite.
Street Corn Kimchi 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
- 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
- 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.
- 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.
- 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.
- Repeat with remaining batter.
- Slice the pancakes and arrange on the serving platter.
- Drizzle on the mayo mixture, then the soy sauce mixture. Top with cojita, cilantro, chili flakes, and sesame seeds.