This is a wonderful breakfast dish. We love it with bacon on the side and syrup on top. It's a great way to bring fresh sweet corn to your breakfast table.
Ingredients
- 3 earss corn , husked and cleaned
- 1 egg yolk
- 1 tablespoon all-purpose flour
- 1.5 teaspoons white sugar
- 0.25 teaspoons salt
- 1 pinch ground black pepper
- 1 egg white
- 0.25 cups vegetable oil for frying
Instructions
-
1
Use a knife to cut the kernels from the corn cobs. Using dull side of knife, scrape the remaining milk and pulp off of the cobs and into a bowl. Add the cut corn, egg yolk, flour, sugar, salt and pepper, and stir together.
-
2
In a separate bowl, beat the egg white to stiff peaks and fold into corn mixture.
-
3
Heat a lightly oiled skillet or frying pan, over medium heat. Drop large spoonfuls of corn batter onto the skillet a few inches apart. Cook until golden on bottom, about 2 minutes. Turn over and cook opposite side until golden. Briefly drain on paper towels and serve immediately.
Nutrition Facts
Per serving
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