Fresh Corn Cakes
2 1/2 cups fresh corn kernels (about 5 ears)
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. Spoon 1/8 cup batter for each cake onto a hot, lightly greased griddle or large nonstick skillet, forming 2-inch cakes (do not flatten or spread cakes).
3. 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.
4. Sprinkle with salt to taste.