These buttery corn cakes are bound together by wholesome, gritty cornmeal and bursting with whole corn kernels, pungent scallions, sweet red peppers and subtly spicy green chiles. A drizzle of maple syrup may seem out of place, but its caramelly tang ties everything together.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup yellow or blue cornmeal
• 1 tablespoon sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 large eggs, separated
• 1 cup whole milk
• 1/2 cup butter, melted
• 1 cup cooked whole kernel corn
• 4 green onions, thinly sliced
• 1/2 medium sweet red pepper, finely chopped
• 1 can (4 ounces) chopped green chiles
• oil for frying
• maple syrup, optional

Directions

1. In a medium bowl, combine flour, cornmeal, sugar, baking powder and salt. In a small bowl, beat egg yolks; blend in milk and butter. Add to dry ingredients; stir until just mixed. (Batter may be slightly lumpy).
2. Stir in the corn, green onions, red pepper and green chilies; set aside.
3. In a small bowl, beat egg whites until stiff peaks form. Gently fold into batter.
4. For each pancake, pour about 1/4 cup batter onto a lightly greased hot griddle; turn when bubbles form on tops of cakes. Cook second side until golden brown. Serve immediately with syrup if desired.