Fresh Corn Cakes

Ingredients

• 2 1/2 cups fresh corn kernels (about 5 ears)
• 3 large eggs
• 3/4 cup milk
• 3 tablespoons butter, melted
• 3/4 cup all-purpose flour
• 3/4 cup cornmeal (yellow or white)
• 8 ounces fresh mozzarella cheese, grated
• 2 tablespoons chopped fresh chives
• 1 teaspoon salt
• 1 teaspoon fresh ground pepper

Directions

1. 1

   In a food processor, pulse corn, eggs, milk, and butter 3 to 4 times or until corn is coarsely chopped.

2. 2

   In a large bowl, mix flour, cornmeal, cheese, chives, salt, and pepper.

3. 3

   Stir in corn mixture just until dry ingredients are moistened; do NOT overstir or beat.

4. 4

   Spoon 2T batter onto a hot, lightly greased skillet or griddle to form 2" cakes; do NOT spread or flatten cakes.

5. 5

   Cook 3 to 4 minutes or until tops of corn cakes are covered with bubbles and edges look cooked.

6. 6

   Turn corn cakes over and cook for 2-3 additional minutes.