1Tbspmelted butter or dairy-free substituteslightly cooled
2ears of organic raw corn or 1 cup frozen
2Tbspsvegetable oilI like safflower
IMPORTANT: The cooking process is messy and hot oil will spray out from popping corn kernels. A splatter screen is HIGHLY recommended.
Melt the butter and set aside to cool. (I microwave it in a mug for 15-30 seconds),
Whisk together all the dry ingredients in a bowl.
Beat the egg and milk in the measuring cup or a small bowl.
Remove the husk from the corn. Hold the ear from the top and lay the stem end on a cutting board at a 45° angle. Use a sharp knife to remove the kernels, cutting away from you. Frozen corn - Spread the frozen corn out on an absorbent towel and let thaw. Pat off any excess moisture before adding to the batter. Canned Corn - Empty the can of corn into a strainer and drain off the liquid. Lay the corn out on an absorbent towel to let the kernels dry for 10-15 minutes.
Pour the milk and egg into the dry ingredients and mix. Add the melted butter and corn,
Heat the oil in a heavy skillet for about 2 minutes on medium-high heat. Use two spoons to drop about 1 tbsp batter into the pan. Fry just a few at a time.
COVER with the splatter screen immediately as the corn kernels will pop and spray hot oil. Cook about 2 minutes per side and remove to a wire rack, this will help keep them crispy. Keep warm on a wire rack in a 250° oven if needed.