Use this recipe to make our Grilled Oaxacan Shrimp appetizers.
Cut corn kernels from cobs. Puree kernels in a food processor until smooth. Add milk, melted butter, and eggs; process until blended. Transfer to a large bowl. Fold in flour; season with salt and pepper.
Heat a large skillet or griddle over medium heat. Brush with butter. Add 1 tablespoon corn mixture for each cake. Cook cakes, turning once, until brown, about 1 1/2 minutes per side. Repeat with remaining batter.