3 ears fresh corn
 1/2 cup egg beaters
 1 1/2 teaspoons all-purpose flour
 Pinch sugar (omit this if you use sweet corn)
 Pinch ground cumin
 Pinch salt.
 Bring a large pot of water to a rolling boil over high heat and plunge corn
 into it.  Cover and when the water returns to a boil, turn off heat.  Let
 the corn sit for 5 minutes.  Remove corn and rinse in cold water.  Scrape
 kernels off the cob and put them into the work bowl of a food processor.
 Add the eggs and flour and process in short pulses until the mixture is
 still coarse but even in color and well combined.  Sit in the sugar, cumin
 and salt.  Spray a non stick skillet with pam and heat until a bit of batter
 dropped on the surface bubbles in the center and browns on the bottom.  Pour
 3 tablespoons of batter into the pan, when bubbles form on the surface and
 the bottom is browned, about 3 to 4 minutes, flip to brown on other side.
 When done, transfer to a plate and cover with foil to keep warm and repeat
 until you have used up all the batter.
 
 These are delicious served plain or with salsa and a dollop of fatfree sour
 cream.