2 c. fresh corn kernels (about 2 lg. ears) or 2 c. frozen corn kernels, defrosted
1 egg yolk
1/4 c. cornmeal
1/4 c. flour
1 tsp. fresh thyme or 1/4 tsp. dried thyme leaves
1/2 tsp. salt
Freshly ground black pepper
1 red pepper, seeded, de-ribbed and finely chopped (about 1 c.)
4 egg whites
8 tsp. virgin olive oil

Chop 1 cup of the corn finely, by hand or in a blender. Place in a large bowl. Add the egg yolk, cornmeal, flour, thyme, salt, and pepper to the bowl and stir well. Add the red pepper and the remaining 1 cup of corn kernels, and mix to incorporate them. Set aside.

In another bowl, beat the egg whites until soft peaks form. Fold half of the egg whites into the corn-and-red-pepper mixture, and blend well. Then carefully fold in the remaining egg whites; the whites should not be completely incorporated.

Heat a large, heavy-bottomed skillet (preferably one with a non-stick surface) over medium heat. Put 2 teaspoons of the oil in the skillet. When the oil is hot, drop tablespoons of the corn-and-red-pepper mixture into the skillet, taking care not to let the edges touch. Cook until the bottom side of each pancake is golden brown, about 3 minutes.

Turn the pancakes carefully and cook them until the other side browns, about 3 minutes more. Remove the finished pancakes from the skillet and keep them warm. Repeat the process, using 2 teaspoons of the oil each time, until all of the batter is gone. Serve immediately.