You can find this recipe at El Restaurante.
Makes 4 servings
Recipe from “Naturally Healthy Mexican Cooking,” http://www.lomexicano.com/Naturally-Healthy-Mexican-Cooking by Jim Peyton of Lo Mexicano (www.lomexicano.com)
1/2 c. all-purpose flour
3 T. cornstarch
1 t. baking powder
1/4 t. salt
1/2 t. grated nutmeg
2 lg. eggs, beaten
1/2 c. cold water
4 t. agave nectar, plus extra for serving
3 c. fresh corn kernels, from about 4 medium-sized ears
6 T. butter substitute
Mix together flour, cornstarch, baking powder, salt, and nutmeg. Beat eggs, cold water, and agave nectar together and stir into the dry mixture just until combined. Finely chop the forn or process it until finely chopped, but do not puree it as it should still have some texture. Stir it into the batter and allow it to sit for 15-20 minutes to make sure the flour is completely hydrated and to allow the gluten to relax.
Preheat oven to 150°F. Heat large nonstick skillet over medium heat (350°-375°F) and add 2 tablespoons of the butter substitute. Scoop 4 slightly heaping 1/3-cup measures of the batter into the skillet and pat them flat with a spatula. Cook cakes until golden brown on the bottom, about 3 minutes. Turn cakes and cook until they are browned on the other side, about another 3 minutes. Put them in the oven to keep them warm while you make the remaining 4 cakes. Serve topped with remaining butter substitute and agave nectar.