Venezuelan Corn Pancakes Topped with Ham and Cheese

If you have extra corn, you need to use up and are in the mood for an upgraded grilled ham and cheese then you would love this simple dish.  We used deli ham and Swiss cheese, but you can use any cheese you want.  You could also top these with salsa, guacamole, etc..

Ingredients:

1 ½ cups fresh corn on the cob (cooked)

1 cup nonfat milk

1 teaspoon salt

2 tablespoons olive oil

3 large eggs

½ cup all-purpose flour

1/3 cup cornmeal (or old fashioned oats)

Sliced Swiss cheese (or other cheese)

Sliced ham

Directions:

1. Add corn, milk, salt, olive oil, eggs, flour, and cornmeal to a food processor.  Pulse for 1-2 minutes until mixed well.
2. Refrigerate for 30 minutes if possible to allow batter to thicken.
3. Preheat a griddle to medium low heat.  Spray with nonstick butter spray.
4. Add 1/3 cup at a time to form circles.  Allow pancakes to cook until bubbles form and then flip over.
5. Top each pancake with a slice of ham and cheese.   Allow it to cook for 2-3 minutes more.
6. Feel free to top pancakes with fresh tomatoes, salsa, guacamole, etc..  You could also add chives or jalapeno to the batter for a slightly different flavor profile. 
7. Enjoy!