This week’s CSA basket consisted largely of corn on the cob and tomatoes.

I could have made a nice, tomato-y vegetable soup (there were also a few carrots, green peppers, and some kale in the basket), but I already have a couple of batches of that in the freezer and wanted to try something new. An Internet search brought me to this Martha Stewart recipe for corn pancakes — definitely a new idea to me. So I decided to try it, with some slight variation. It came out pretty good — crispy, sweet corn kernels held together with an eggy batter. I served it with a tomato and cucumber salad and applesauce made from our neighborhood apple tree. I’ll definitely be making this recipe again. Here is my version:

1 egg, beaten

1/3 milk

1/4 c whole wheat flour

1/4 c white flour

3/4 t salt

1/8 t nutmeg

2 cups corn kernels

Combine the egg and milk, then mix in the flour, salt, and nutmeg. Stir in the corn kernels. Cook on a hot griddle until golden on both sides.