Leftover Grilled Corn Pancakes

Preparation

1. Step 1

   Combine, in a big bowl, the cornmeal, flour, salt, and pepper.

2. Step 2

   Throw half the corn into a food processor, with the chile, cilantro, basil, garlic, lime juice, and egg. (You can reserve and hand-chop some of the herbs if you want prettier, green-flecked pancakes. I'm too lazy.) More-or less puree; it need not be perfectly smooth, but you want to release some of the starch from those kernels.

3. Step 3

   Stir the pureed mixture and remaining corn into the dry mixture. Heat about ¼-inch of oil in a skillet and make big pancakes, turning carefully, once. Serve hot, with - if you like - lime wedges and minced chiles.