This is Smitten Kitchen’s recent recipe for charred corn crepes (that I made more like a pancake for various reasons) covered with chorizo, queso fresco, and scallions (green onions of the rich and famous.)
It was tasty and just what
the day laborers Mark and his brother Matt needed to get through the rest of the window installation. Which, by the way is done. I will be back tomorrow to share the gory details along with the glorious before and afters.
Until then, think about the above option when you contemplate how to make the most of this year’s bumper drop of corn.
Yours in the Kitchen!