Fresh Corn Cakes~

Adapted from Southern Living

2 1/2 cups fresh corn kernels (about 5 ears) or substitute frozen corn kernels, defrosted*
3 eggs
3/4 cup milk
3 tablespoons butter, melted
3/4 cup flour
3/4 cup yellow corn meal
8 ounces shredded mozzarella cheese
2 tablespoons chopped chives
1 teaspoon salt
1 teaspoon freshly ground pepper

Stir together batter ingredients:  eggs, milk, butter, flour, corn meal, salt and pepper.  Add corn, cheese and chives.

Spoon 1/8 cups of batter onto hot, lightly oiled non-stick frying pan.  Do not flatten.  Allow to cook 3-4 minutes till edges start to brown.  Flip and cook the other side 2-3 minutes.

*You may roughly chop the corn if you prefer a finer texture.