Add Your Recipe
4 large ears corn
2 tablespoons all-purpose flour
2 eggs, separated
1 tablespoon granulated sugar
Salt and pepper to taste
Cut the kernels from 4 ears of corn and place them in a medium bowl. Using the back of a knife, scrape the cobs over the bowl to extract the juices and pulp. The mixture will resemble scrambled eggs.
Beat the egg yolks in a large bowl until light.
Beat in the the flour, sugar and salt and pepper.
Stir in the corn.
Beat egg whites until stiff. Fold them into corn mixture.
Heat a heavy skillet over medium heat and grease lightly.
Drop the batter by small spoonsful onto hot skillet and cook until golden brown.