Cut the kernels off 2 ears of corn. Pulse half the corn and 1 egg in a food processor; transfer to a bowl. Mix in the remaining corn, 1/4 cup each flour, grated parmesan and chopped basil, 1 tablespoon cornstarch, 1/2 teaspoon kosher salt and some pepper. Cook spoonfuls in an oiled skillet until golden, 3 to 4 minutes per side.
Photograph by Ryan Dausch
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