When you have an abundance of corn kernels, this is a good way to use them up. I love having this for a Sunday morning breakfast with a bit touch of maple syrup on top.
1/2 cup flour
3/4 teaspoon coarse salt
1 large egg
1/3 cup milk
2 cups corn kernels
2 tablespoons canola oil
1. In a bowl, whisk together the flour, salt, egg, and milk until just combined. Then fold in the corn kernels.
2. Heat 2 tablespoons canola oil in large skillet over medium heat; working in two batches, drop scant 1/4 cups of batter into skillet. Flatten slightly; cook until browned, 3 to 4 minutes per side. Add more oil if needed. Serve immediately.