Fresh Corn Cakes

Prep: 20 min., Cook: 7 min. per batch.

Yield: Makes about 3 dozen

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  yellow or white cornmeal
• 1  (8-oz.) package fresh mozzarella cheese, grated
• 2  tablespoons  chopped fresh chives
• 1  teaspoon  salt
• 1  teaspoon  freshly ground pepper

Preparation

1. Pulse first 4 ingredients in a food processor 3 to 4 times or just until corn is coarsely chopped.

2. Stir together flour and next 5 ingredients in a large bowl; stir in corn mixture just until dry ingredients are moistened.

3. Spoon 1/8 cup batter for each cake onto a hot, lightly greased griddle or large nonstick skillet to form 2-inch cakes (do not spread or flatten cakes). Cook cakes 3 to 4 minutes or until tops are covered with bubbles and edges look cooked. Turn and cook other sides 2 to 3 minutes.