Spicy Corn Pancakes with Dill Yogurt

Ingredients

• 1 1/2 cups Greek yogurt
• 2 tablespoons chopped fresh dill
• About 3 tablespoons juice from about 2 lemons
• Kosher salt and freshly ground black pepper
• 2 tablespoons extra virgin olive oil
• 3 medium to large ears corn, cut off the cob
• 2 medium jalapeños, finely chopped, seeds and ribs left in for spicy, or removed for less spicy
• 3 medium green onions, finely chopped
• 1/2 cup cornmeal
• 1/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 2 eggs, lightly beaten
• 1/2 cup buttermilk
• Vegetable oil, for frying

Directions

1. Stir the yogurt, dill, and lemon juice together, then add salt and pepper until it tastes right. Put it aside while you make the pancakes.
2. Set a large cast iron skillet on medium heat and warm the olive oil until it shimmers. Stir in the corn kernels, jalapeño, and green onions, and add salt and pepper to taste. Cook for about 5 minutes, stirring now and then, until the vegetables soften and start to take on color. Scrape everything into a large mixing bowl.
3. Whisk the cornmeal and flour with 1 teaspoon salt and the baking powder in a medium bowl. In another medium bowl, whisk the eggs with the buttermilk. Add the dry mixture to the corn, pour in the buttermilk mixture, and fold it all together with a spatula until incorporated.
4. Clean the skillet, then pour in 3 tablespoons vegetable oil. Place it back over medium heat and warm it until the oil just begins to smoke. Scoop the batter with a 1/4 cup measure and drop it into the skillet to make 3 pancakes at a time. Cook until the rims are browned, about 4 minutes, lowering or raising the heat as needed so they do not burn. Turn them gently, because the pancakes are quite fragile. Fry the other side until browned, about 4 minutes. Move the pancakes to a baking sheet lined with paper towels. If you like, hold them in a 200 degrees F oven to stay warm.
5. Cook the remaining batter the same way, in batches of 3. Before each new batch, fish out loose corn kernels so they will not scorch, and pour in more vegetable oil when the pan needs it.
6. Arrange the pancakes on a serving platter, spoon dill yogurt over the top, and sprinkle with additional fresh dill, if desired. Serve immediately.