It’s hard to improve upon fresh sweet corn slathered in (salted) butter, but this street corn-adjacent recipe is definitely a contender. Fans of elote will recognize a familiar formula: Pairing buttered and charred corn on the cob with crema, lime, and cotija is never a bad idea. But here it’s slightly leveled up, first by the 360-degree searing of the Carbon Steel Griddle it’s cooked on and then by the smoky-sweet guajillo-infused crema served alongside it. It’s usually presented as a snack or side dish, but flavor-wise it’s the main event.

‘Tis the season when every trip to the farmers market results in bags of ripe tomatoes, freshly picked squash, fragrant strawberries, and other in-season, local produce. If you’re looking for something to do with your bounty post-market (or need a recipe to guide your next trip), look no further than these Zucchini Pancakes. Perfect as an appetizer, savory brunch, or colorful lunch, this recipe makes use of a wide variety of summer produce.