1 lg. ear corn (preferably our own North County white)
1 tomato, peeled, seeded and minced
2 tbsp. fresh cilantro, minced
1 lightly beaten egg
2 tbsp. flour
Salt and pepper to taste

Roast corn in the husk; shuck. Cut kernels down center from top to bottom, then cut kernels from cob. Scrape cob with back of knife. In mixing bowl, combine all ingredients. Mix until smooth. Heat skillet, grease lightly and drop in corn mixture by large spoonfuls; flatten slightly with the back of spoon. Brown on both sides and serve immediately. A good use for leftover roasted corn.