Corncakes

3 ears fresh corn
1/2 cup egg beaters
1 1/2 teaspoons all-purpose flour
Pinch sugar (omit this if you use sweet corn)
Pinch ground cumin
Pinch salt.
Bring a large pot of water to a rolling boil over high heat and plunge corn
into it. Cover and when the water returns to a boil, turn off heat. Let
the corn sit for 5 minutes. Remove corn and rinse in cold water. Scrape
kernels off the cob and put them into the work bowl of a food processor.
Add the eggs and flour and process in short pulses until the mixture is
still coarse but even in color and well combined. Sit in the sugar, cumin
and salt. Spray a non stick skillet with pam and heat until a bit of batter
dropped on the surface bubbles in the center and browns on the bottom. Pour
3 tablespoons of batter into the pan, when bubbles form on the surface and
the bottom is browned, about 3 to 4 minutes, flip to brown on other side.
When done, transfer to a plate and cover with foil to keep warm and repeat
until you have used up all the batter.

These are delicious served plain or with salsa and a dollop of fatfree sour
cream.