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Fresh Corn Cakes

From Statesboro Market2Go

<p>This is a wonderful way to use the fresh corn coming in as a different side dish/bread/vegetable. When you get tired of corn on the cob (imagine that <span class="caps">EVER</span> happening with the delicious corn we have at the market!!) you can scrape some off and try out this recipe&#8230;everyone seems to love it! You can purchase the corn, eggs, milk, butter, flour, cornmeal, peppers and cheese at the Main Street Farmers Market!</p>
Source: Southern Living 2008 with a touch or two from me! (Entered by debra chester)
Serves: Makes about 3 dozen

5 cobs 21/2 C corn on the cob...fresh
3 large eggs eggs
3/4 cup milk
3 tablespoons butter melted
3/4 cup allpurpose flour
3/4 cup yellow or white cornmeal
8 onces mozzarella cheese grated
1 medium jalapeno pepper minced
1 teaspoon salt
1 teaspoon freshly ground pepper

Step by Step Instructions
  1. 1. Pulse first 4 ingredients in a food 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 nonstick skillet to form 2 inch cakes (do not spread or flatten cakes). Cook cakes 3-4 minutes or until tops bubble and edges look cooked. Turn and cook other sides 2-3 minutes.