Via WhatIHaventCookedYet, a recipe for corn fritters (not unlike Venezuelan cachapas):

This is a slightly modified, and halved, version of the recipe.

1/4 Tbsp salt
1/2 Tbsp baking powder
1/4 cup flour
1/2 cup corn meal
1 egg, lightly beaten
1/2 cups buttermilk
1/8 cup melted butter
1 Tbsp honey
2 ears corn, kernels removed
1/4 cup cheddar cheese
Olive oil for frying

Mix together dry ingredients – salt, baking powder, flour and corn meal – in a large bowl.

In a second bowl, mix together wet ingredients – eggs, 1 cup buttermilk, butter and honey.

Purée one cup of corn in a food processor and add to wet ingredients along with cheddar cheese.

Stir the remaining corn into the dry ingredients.

Add the wet ingredients to the dry and fold in gently just until mixed. The less you work it the better. Add
additional buttermilk to get a wet, thick batter.

Heat 2 tbs olive oil in a 12” skillet and fry batter in 1/4 cup cakes.

When solid enough (edges will start to bubble), flip cakes.

Serve with crème fraîche, cheese, salsa, syrup, or fresh berries.