Using a chef's knife, cut the kernels from the corn into a medium bowl. You should have about 3 cups. Using dull side of knife, scrape the milk and pulp from the cobs into the bowl. Add the egg yolk, flour, sugar, salt, and pepper. Stir to combine.
In a clean bowl, whisk egg whites until stiff but not dry. Fold into corn mixture. Heat 2 tablespoons vegetable oil in a large cast-iron or nonstick skillet over medium-high heat.
Drop spoonfuls of batter into the oil, spaced a few inches apart. Cook until golden on the bottom, about 1 to 2 minutes. Using a spatula, turn fritter over and cook until golden on the other side. Repeat process with leftover batter, using the remaining oil for pan.
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