 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
My Family loves corn anyway and anyhow you fix it. When I was little my marmy made these for me everytime we would visit now I make them for my grandson who loves them as much as I did! I have used frozen corn when I had no fresh...was still good! Sometime we eat them as snacks or appetizers and use a sourcream and chive dip. Guessing at prep time depends on how fast you are at cutting the corn off the cob. Ingredients:
4 large ears of corn |
2 tablespoons all-purpose flour |
2 eggs, separated |
1 tablespoon granulated sugar |
salt and pepper |
chopped sweet onion, if desired |
Directions:
1. Cut the kernels from 4 ears of corn, and place them in a medium bowl. Using the back of a knife,scrape the cobs over the bowl to extract the juices and pulp. The mixture will resemble scrambled eggs.
2. Beat the egg yolks in a large bowl until light. Beat in the flour,sugar and salt and pepper. Stir in the corn.
3. Beat egg whites until stiff. Fold them into the corn mixture. Heat a heavy skillet over medium heat and grease lightly. Drop the batter by small spoonsfull into the hot skillet and cook until golden brown.
|
|