Fresh Corn Cakes

• 1 cup fresh corn kernels (about 2 ears)
• 1/4 cup chopped green onions
• 4 tablespoons vegetable oil, divided
• 2 large eggs, separated
• 1/4 cup flour
• 1/4 cup yellow cornmeal
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

1. In a blender or food processor, pulse corn and green onions until chopped but not smooth. Transfer to a large bowl and stir in 2 tbsp. oil and the egg yolks.
2. In another large bowl, combine flour, cornmeal, salt, and pepper. Add to corn mixture and mix thoroughly but gently.
3. In a large clean bowl, whisk or beat egg whites until soft peaks form. Fold into corn mixture.
4. In a large frying pan, heat 1 tbsp. oil over medium-high heat. Working in batches, drop large spoonfuls of the corn mixture into pan (do not spread or flatten). Cook until edges begin to set and undersides are browned, about 2 minutes. Flip and cook until cakes are browned and cooked through. Cook remaining batter the same way, adding oil as necessary. Serve hot.
5. Note: Nutritional analysis is per cake.

fresh corn kernels, green onions, vegetable oil, eggs, flour, yellow cornmeal, salt, freshly ground black pepper

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