Corn Cakes - cooking recipe

Ingredients

3 ears corn, grilled, Kernels removed (4 cups)
4 eggs
2 scallions, chopped
1/4 c fresh basil, chopped
1 tsp fresh rosemary, chopped
1 1/2 c cilantro, chopped
1 1/2 tsp red pepper flakes
1 1/2 c cornmeal
salt and pepper to taste
4 egg whites
canola oil

Preparation

Grill corn, turning frequently until marked lightly (about 8 minutes).
When corn is cool, cut kernels from the cob.
In a food processor, combine eggs, 1/2 of the corn, scallions, basil, rosemary, cilantro and red peppers.
Pour into a bowl and add the rest of the grilled corn, cornmeal, salt and pepper.
Fold in the egg whites.
In a large non-stick frying pan heat 1 Tbsp of canola oil over medium heat.
Spoon in corn batter for size of corn cakes desired.