Instructions: In a small skillet over medium heat melt 2 tablespoons of butter; saute onions 5 minutes, stirring occasionally. Set aside to cool.

* Corn batter: In food processor fitted with a blade, puree 1 cup of ricotta, the eggs, flour, cornmeal, basil, salt and black and cayenne peppers until smooth. Add 2 ears of the corn kernels; pulse 3 or 4 times just to incorporate.

* Cakes: In a large skillet over medium heat melt the remaining 2 tablespoons of butter. Working in batches, spoon generous 1/4 cupfuls of batter into skillet, flattening slightly to form 3 inch cakes. Cook about 3 minutes per side until golden brown. Keep cakes warm until all are prepared.

* Serve: On each of 4 dinner plates, overlap 3 cakes. Top each serving with the remaining ricotta in crumbles, corn, tomato and chives, dividing equally.

Serve immediately.

Serves 4 (3 cakes per serving).

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