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SERVES:
makes approx. 2 dozen

INGREDIENTS:

one box cornbread mix (see hints below)

approx. 1 cup fresh corn
approx. 1 cup shredded zucchini

vegetable oil for sauteing blini's

for the topping:
1 medium chipotle pepper, deseeded (see hints below)
1 cup sour cream

PROCEDURE:

Make the chipotle pepper sour cream by deseeding one medium sized pepper, adding it to a food processor with one 8-ounce tub of sour cream and pureeing that until it is nicely blended. Keep cold in the fridge until ready to use.

Remove the kernels of corn from 2 small or 1 large ear of corn, you're looking for about 1 cup total. And then use a box grater to shred an equal amount of zucchini, leaving the center, seedy part behind.

Next, use a knife to cut the shredded zucchini crosswise into smaller pieces and then scoop it onto a couple sheets of paper towel and roll it up and squeeze the water out of the zucchini.

Assemble the cornbread according to directions on the box and then fold in the corn and shredded zucchini.

Use a large nonstick pan with a little splash of vegetable oil to cook individual 2-inch round pancakes, in batches, until they're lightly browned on both sides and cooked through.

Serve these as you go, or keep them warm in a low oven and serve them all at the same time with a dollop of the chipotle sour cream right on top.

HINTS:

Any cornbread mix that uses one 8 x 8-inch baking pan will work for this recipe.

Chipotle peppers are smoked jalapeno peppers and you can find them in the specialty isle of larger supermarkets, most often canned in something called "adobo".