4 or 5 ears of fresh sweet corn
1/2 cup buttermilk (or whole milk)
2 tablespoons unsalted butter, melted
1/4 cup unbleached white flour
1/2 cup yellow cornmeal
1/2 teaspoon baking soda (if using buttermilk; skip if using whole milk)
1 teaspoon salt
freshly ground pepper
Cut the kernels from four corn cobs, place in a food processor and pulse four or five times until they're coarsely chopped with a bit of liquid. Measure out 1 1/2 cups (adding another ear of coarsely ground kernels if needed). In a medium bowl, beat the eggs, add the buttermilk (or milk) and butter and combine well. In another bowl, whisk the flours, baking soda (if using buttermilk), salt and pepper. Add to the egg/milk batter and stir just until combined.
Coat a skillet or griddle lightly with oil and heat over medium-high flame. Measure about 1/4 cup of batter into heated pan, forming about 4 inch cakes. Fry until golden, about 2-3 minutes. Flip and fry on the other side until golden. Serve with a drizzle of honey and--if you want to get fancy--creme fraiche and cilantro. Makes about 12 four-inch cakes.