Fried Corn Cakes with Corn on the Cob
For the corn on the cob, shuck corn, rinse and boil covered in plenty of sugar water for 8 minutes. Remove corn with a slotted spoon, drain and cover with knobs of butter. Season with salt and pepper.
For the corn cakes, shuck corn, rinse and use a sharp knife to scrape kernels from cob. Mix corn with egg yolk and season with salt and pepper. Beat egg whites until stiff, sprinkle in flour and fold in corn. Heat oil in a pan and add corn mixture tablespoon by tablespoon, flattenening each slightly. Cook for 2 minutes on each side, remove with slotted spoon and drain on paper towels. Serve hot corn cakes alongside hot corn on the cob.