2 c. fresh corn kernels (from very young white corn)
1 tsp. salt
1 egg, beaten
1/2 c. sugar
1/2 to 3/4 c. all-purpose flour

Mix all ingredients; batter should be fairly thick but thin enough to spread out a little when dropped into hot grease. Drop by tablespoon into skillet containing 1/4-inch moderately hot grease (bacon drippings work well). Cook until light brown; turn and lightly brown other side. Serve while hot with butter.