In a large bowl mix flour, corn meal, baking powder, and milk. Season with a pinch of salt and pepper.

Cut the kernels off of a fresh ear of corn and mix it in the batter.

Add chopped cilantro.

Heat the griddle to medium-high heat.

Lightly oil the griddle and add spoonfuls of the batter to griddle and spread them out slightly.

Cook each side until they’re golden brown.

Serve warm with the dipping sauce and sprinkle with more chopped cilantro.

To make the sauce: In a bowl mix the mayo, sour cream, honey, chipotle powder, smoked paprika, salt and pepper, and juice from half a lemon.