Pan-Fried Corn Cakes

1. 1

   Grate 6 ears of corn on the large holes of a box grater set in a medium bowl.

2. 2

   Cut the kernels from the remaining 2 ears with a sharp knife and add to the bowl.

3. 3

   Add 1/2 cup of the flour, the egg, scallions, parsley, salt and pepper; stir until a thick batter forms.

4. 4

   Add more flour if the batter seems thin.

5. 5

   It should have the consistency of a very thick cake batter.

6. 6

   Melt 1 tablespoon of butter in a large cast-iron skillet.

7. 7

   Working in batches, spoon a scant 1/4 cup of the batter into the skillet for each corn cake and cook over moderate heat until golden brown, about 4 minutes per side.

8. 8

   Wipe out the pan and repeat with additional butter and batter.

9. 9

   Serve the corn cakes hot.

No additional tips available.