cups fresh corn kernels (about 5 ears)
Tbsp. butter, melted
cup all-purpose flour
cup yellow or white cornmeal
(8-oz) package fresh mozzarella cheese, grated
Tbsp. chopped fresh chives
ts[ freshly ground pepper
1. Pulse first 4 ingredients in a foo processor 3 to 4 times or just until corn is coarsely chopped. 2. Stir together flour and next 5 ingredients in a large bowl; stir in corn mixture just until dry ingredients are moistened. 3. Spoon 1/8 cup batter for each cake onto a hot, lightly greased griddle or large non-stick skillet tor form 2-inch cakes ( do not spread or flatten cakes). Cook cakes 3 or 5 minutes or until tops are covered with bubbles and the edges look cooked. Turn and cook other sides 2 to 3 minutes.