Categories: Grilling

Ingredients

• 8 oz. corn muffin mix, such as Jiffy
• 1/2 cup milk
• 1 large egg, lightly beaten
• 2 ears corn, husks removed
• 2 tbsp. coconut oil, divided
• Butter, pure maple syrup, and flaky salt for serving

Directions

1. Preheat a charcoal grill to medium-high heat.

2. Whisk muffin mix, milk and egg in a large bowl. Using the large holes of a box grated, grate corn kernels into the batter. Stir to combine.

3. Heat a large cast-iron skillet on the grill for 2 minutes. Add 1 tbsp. oil to the pan. Using about 1/4 cup for each pancake, scoop the batter into the pan, cooking 2 cakes per batch. Cook until the cakes are brown, 1 to 3 minutes per side. Repeat with the remaining batter, adding 1 tbsp. of the remaining oil after the second batch. Serve hot with butter, maple syrup, and flaky salt.

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