Fresh Corn Cakes

What You'll Need:

4 ears fresh corn on the cob (about 2-1/2 cups), divided (see Note)
3 large eggs
3/4 cup milk
3 tablespoons butter, melted
3/4 cup all-purpose flour
3/4 cup yellow or white cornmeal
1 (8-ounce) package shredded mozzarella cheese
2 tablespoons chopped fresh chives
1 tablespoon sugar
1 1/2 teaspoons salt
1/4 teaspoon cayenne pepper

What To Do:

1.In a food processor, combine 1-3/4 cups corn kernels, the eggs, milk, and butter; process 3 to 4 times, or just until corn is coarsely chopped.

2.In a large bowl, stir together flour, cornmeal, mozzarella cheese, chives, sugar, salt, and cayenne pepper; stir in remaining corn kernels and the chopped corn mixture just until dry ingredients are moistened.

3.Coat a griddle or skillet with cooking spray. Over high heat, pour 1/8 cup batter per corn cake onto griddle. (Do not spread or flatten cakes.) Cook cakes in batches 3 to 4 minutes, or until edges begin to brown. Turn and cook on another side 2 to 3 more minutes, or until heated through. Serve immediately.

Notes:
To remove corn from the cob, cut wide end so it stands up, then using a sharp knife or corn stripper, cut off the kernels.

Garden-fresh corn on the cob is the key to making these awesome Fresh Corn Cakes. Whether you serve these as is for a novel veggie side dish, or drizzled with a bit of honey for brunch, you can't go wrong.