Instructions: Author Jack Bishop suggests serving these summertime pancakes with roast chicken and a tomato salad. The milk of freshly scraped corn on the cob adds nicely to the texture, but we think roughly chopped canned or frozen corn would do in a pinch.

4 medium ears corn
1 large egg
1/4 cup flour
1/4 cup grated Parmesan cheese
1 tablespoon snipped fresh chives
1/2 teaspoon salt
Freshly ground black pepper
1 tablespoon unsalted butter

1. Remove the husks and silks from the corn. Grate the corn on large holes of a box grater set over a large bowl until the cobs are clean. (Discard the cobs.)

Stir in the egg, flour, cheese, chives, salt and pepper to taste until the batter is smooth.

2. Melt the butter in a large non-stick skillet. Fill a 1/4 cup measure with batter. Use a rubber spatula to scrape the batter into the pan to form a round cake. Repeat using all the batter. (You should get 6 cakes from the batter.)

Cook over medium heat, turning once, until the cakes turn a rich golden brown color on both sides, about 9 minutes. Serve immediately.

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