3 ears corn grilled, kernels removed (4 cups)
4 eggs
2 scallions, chopped
1/4 cup chopped fresh basil
1 teaspoon chopped fresh rosemary
1/2 cup chopped cilantro
1/2 teaspoon red pepper flakes
1 1/2 cups cornmeal
Salt and pepper to taste
4 egg whites
Canola oil

Grill corn, turning frequently until marked lightly (about 6 to 8 minutes total). When corn is cool, cut kernels from the cob. In a food processor, combine eggs, 1/2 the corn, scallions, basil, rosemary, cilantro and red pepper flakes. Pour into a bowl and add the rest of the grilled corn kernels, cornmeal, salt and pepper. Fold in the egg whites.

In a large non-stick frying pan heat 1 tablespoon of canola oil over medium heat. Spoon in corn batter for size of corn cake desired (1 tablespoon for an appetizer base or 1/4 cup for dinner size). Fry until golden brown (for about 2 minutes per side). Add more oil and continue.