Fresh Corn Cakes
3 ears Corn on the cob, shucked
1/4 cup Onion, 1/4 inch (.6 cm) dice
1 1/2 tablespoon Unsalted butter
1/4 cup Red bell pepper, 1/4 inch (.6 cm) dice
1/4 cup Green bell pepper, 1/4 inch (.6 cm) dice
1/2 cup Milk
1/3 cup Yellow cornmeal
3/4 cup All-purpose flour
1/2 teaspoon Salt
1/2 teaspoon Black pepper
1 tablespoon Chives, chopped
As needed Vegetable oil, for frying
Remove the kernels from cobs (yield: 1 1/2 cups or 8 ounces, 352 ml). Scrape down the cobs to extract the sweet milk from the corn.
Combine the corn, corn milk, and onion and make a coarse puree. (Pass the mixture through the medium blade of a grinder, use a food processor, or chop by hand.)
Heat the butter and sauté peppers for 2 minutes. Add the butter and peppers to the corn batter.
In a separate bowl, mix the eggs and milk. Add the cornmeal, flour, salt and pepper; mix until smooth.
Stir cornmeal mixture into the corn batter. Add the pepper and chives.
Heat a nonstick or well-seasoned pan over medium heat until very hot; this takes up to 5 minutes. Lightly grease the pan and make the pancakes. Serve warm.