Fresh Corn Cakes

*adapted from Joy of Cooking, these are one of my favorite things to make with fresh sweet corn. They are so light and fluffy and sweet, a real treat!

Cut and scrape the kernels from:

5 ears sweet corn (about 2 1/2 cups)

Place the corn and pulp in a large bowl and stir in:

2 large egg yolks, lightly beaten (Reserve egg whites in a separate bowl)

2 tbsp. all-purpose flour

1 tbsp. sugar

1/4 tsp. salt

1/8 tsp. ground black pepper

Beat until the peaks are still but not dry:

2 large egg whites

Fold the egg whites into the corn mixture. Heat in a large pan or griddle over high heat until hot:

2 tbsp. butter or vegetable oil

Drop in the batter, a heaping tablespoon at a time. Reduce the heat to medium and cook until lightly browned on the bottom, about 2 to 3 minutes. Turn once and cook the second side until lightly browned. Take care not to overcook them. Serve immediately.

4 servings