The vegetarian version of the corn griddle cakes, stuffed with roasted corn kernels, poblano peppers and melted cheese, with lime sour cream and cotija. The reviewer enjoyed it far more than the chicken version, saying that without the saucy chicken the sweet corn really shines, with more cheese melding everything together and a squeeze of lime to brighten it. She called it absolutely delicious, with real heat when you get a pepper.
