When fresh corn hits the market, it's a sign that summer has truly arrived. After the first couple of feasts of boiled corn slathered with butter and salt, you’ll want other creative ways to take advantage of its season. Try adding it to chowder, or serve in a salad with tomatoes. And for another variation, cook it on the grill.

The simplest and best way to grill corn is to husk it and set it over the hot coals. Turn it often until the kernels are lightly charred. It should take about ten minutes. That’s all there is to it. No grill? No problem. You can achieve similar results with some patience and the use of your oven broiler. Whether you grill it, broil it, or boil it, you will undoubtedly have leftovers and these corn crepes filled with corn and bean salsa take advantage of that. The crepes are like thin pancakes, flavored with roasted corn goodness. You can use leftover grilled corn, or start with fresh ears and broil them as directed in the recipe.

The sticky problem of scraping the kernels off the cob, without sending them to kingdom come in the process, is solved with the use of a bundt pan or a smaller bowl set inside a larger one. The kernels fall into the larger bowl without flying into every corner of your kitchen.

Roasted Corn Crepes


  • 3 ears of corn, husked
  • 4 eggs
  • 1/2 cup milk
  • 1/3 cup all-purpose flour
  • 2 tablespoons corn meal
  • 3/4 teaspoon salt
  • 3 tablespoons unsalted butter, melted oil (for the crepe pan)


1. Set an oven rack 3 inches from the broiler element and turn on the broiler. Line a baking sheet with foil. Have on hand a small, non-stick skillet and another baking sheet.

2. Broil the corn for 10 to 15 minutes, turning occasionally with tongs, until lightly charred and cooked through. The time it takes will depend on the heat of your broiler. Remove and let cool.

3. To remove the kernels from the cobs: Set a small bowl with a flat bottom upside-down inside a larger one, or use a bundt pan. Place the base of the cob on the small bowl or rest it on the hole of the bundt pan. Slide a sharp knife from tip to base to remove the kernels. You should have about 1 1/2 cups.

4. In a blender, puree the corn kernels, milk, flour, corn meal, salt, and butter just until the batter is well blended. It should be slightly nubby with small bits of corn throughout.

5. Heat the non-stick skillet over medium heat until hot, brushing the pan lightly with oil. Drop 2 tablespoons of batter into the middle of the skillet. With the back of a spoon, ease the batter into a thin pancake, about 4 1/2-inches in diameter. Cook for about 45 seconds or until the edges are set and the pancake is golden on the bottom. With a wide spatula, turn the crepe and cook for another 20 to 30 seconds on the second side. Transfer cooked crepes to the baking sheet in a single layer. Repeat until all the batter is used. Once the crepes are cool, you can stack them on a plate.

Black Bean, Corn and Mango Salsa Filling


  • 1 1/2 cups cooked corn kernels cut from the cob (2 to 3 ears)
  • 1 can (15-ounce) black beans, rinsed and drained
  • 1 mango, peeled and diced
  • 1/2 English (seedless) cucumber, cut into small dice
  • 2 tablespoons finely chopped red onion
  • 1/4 cup lime juice, or to taste salt and pepper, to taste
  • 1 small jalapeno pepper, finely diced
  • 1/2 bunch fresh cilantro, leaves coarsely chopped
  • 1 avocado, peeled and sliced (for garnish)
  • 4 ounces crumbled cojeto or queso blanco cheese, crumbled (for garnish)
  • 6 radishes, sliced (for garnish)


1. In a medium bowl, combine the corn, beans, mango, cucumber, onion, lime juice, salt, and pepper. Add the jalapeno cautiously to taste. Stir in 4 tablespoons of the cilantro.

2. To serve, pile the cooled crepes on a serving plate. Place the salsa, avocado, cheese, radishes, and cilantro in separate bowls so that diners can help themselves. Fill crepes as desired.