4 tablespoons (55g) unsalted butter, at room temperature, cubed
1 cup (250ml) whole or lowfat milk
1 tablespoon honey
2 ears of fresh corn (2 cups kernels, 300g)
optional: a spoonful of freshly chopped chile peppers
2 large eggs, separated
1 large egg white
Whisk together the corn flour, baking powder, salt and chile powder in a large bowl.
In a small saucepan, heat the butter with the milk and honey, until the butter is melted. Set aside until tepid, then make a well in the center of the dry ingredients and stir in the milk mixture, the 2 egg yolks, the corn, and the chopped chile, if using.
In a clean, dry bowl, beat the 3 egg whites until stiff and they hold their shape, then fold them completely into the corn mixture.
Heat some butter in a skillet. When hot, spoon batter in mounds into the pan, spaced apart - making as many as will comfortably fit in the pan. (I used a spring-loaded ice cream scoop, which holds about 1/4 cup, 60ml, of batter. You can use a large spoon if you wish.) Flatten them slightly if the batter is too rounded.
Let the corn cakes cook until browned on the bottom and starting to bubble around the edges. Flip the corn cakes with a spatula and cook on the other side for about a minute, until lightly browned on the reverse side.