Pan-Fried Corn Cakes

Directions

1. 1
   Grate 6 ears of corn on the large holes of a box grater set in a medium bowl.
2. 2
   Cut the kernels from the remaining 2 ears with a sharp knife and add to the bowl.
3. 3
   Add 1/2 cup of the flour, the egg, scallions, parsley, salt and pepper; stir until a thick batter forms.
4. 4
   Add more flour if the batter seems thin.
5. 5
   It should have the consistency of a very thick cake batter.
6. 6
   Melt 1 tablespoon of butter in a large cast-iron skillet.
7. 7
   Working in batches, spoon a scant 1/4 cup of the batter into the skillet for each corn cake and cook over moderate heat until golden brown, about 4 minutes per side.
8. 8
   Wipe out the pan and repeat with additional butter and batter.
9. 9
   Serve the corn cakes hot.