Fresh Corn Cakes

• 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

1. In a food processor, pulse corn, eggs, milk, and butter 3 to 4 times or until corn is coarsely chopped.
2. In a large bowl, mix flour, cornmeal, cheese, chives, salt, and pepper.
3. Stir in corn mixture just until dry ingredients are moistened; do NOT overstir or beat.
4. Spoon 2T batter onto a hot, lightly greased skillet or griddle to form 2" cakes; do NOT spread or flatten cakes.
5. Cook 3 to 4 minutes or until tops of corn cakes are covered with bubbles and edges look cooked.
6. Turn corn cakes over and cook for 2-3 additional minutes.

corn kernels, eggs, milk, butter, allpurpose flour, cornmeal, mozzarella cheese, fresh chives, salt, fresh ground pepper

Taken from www.food.com/recipe/fresh-corn-cakes-311902 (may not work)