Fresh Corn Cakes - cooking recipe

Ingredients

2 1/2 cups fresh corn kernels (about 5 ears)
3 large eggs
3/4 cup milk
3 tablespoons butter, melted
3/4 cup all-purpose flour
3/4 cup cornmeal (yellow or white)
8 ounces fresh mozzarella cheese, grated
2 tablespoons chopped fresh chives
1 teaspoon salt
1 teaspoon fresh ground pepper

Preparation

In a food processor, pulse corn, eggs, milk, and butter 3 to 4 times or until corn is coarsely chopped.
In a large bowl, mix flour, cornmeal, cheese, chives, salt, and pepper.
Stir in corn mixture just until dry ingredients are moistened; do NOT overstir or beat.
Spoon 2T batter onto a hot, lightly greased skillet or griddle to form 2\" cakes; do NOT spread or flatten cakes.
Cook 3 to 4 minutes or until tops of corn cakes are covered with bubbles and edges look cooked.
Turn corn cakes over and cook for 2-3 additional minutes.