This recipe is similar to corn fritters, but no frying is involved.
The kernels from 4 ears of corn (approx. 2 cups)
2 cups of flour
1 Tbsp baking powder
2 tsp black pepper
1 tsp salt
1/2 cup chopped cilantro
1/2 cup chopped onion
1 Tbsp cooking oil
Beat the eggs in a large bowl. Add the corn onion, cilantro, oil, salt, and pepper and mix well with the eggs. In a separate bowl, mix the flour and baking powder. Add the flour mixture to the egg mixture and mix well. Spoon the batter into greased cupcake molds, and bake at 350°F for 20 to 25 minutes until golden brown. The cupcakes are done when a wooden toothpick inserted in the middle comes out clean.
Hint: Frozen corn which has been thawed can be used instead of the ears of corn.