Fresh corn kernels can be used in place of the frozen corn. One ear of corn yields 1/3 to 1/2 cup of kernels. Cook the corn on the cob, or remove corn kernels and cook them in 1/2 cup boiling water for 4 to 6 minutes, or until they are tender. Drain well.
To add more spice to these corn cakes, serve them with medium to hot salsa.
Serve these tasty veggie cakes with a fresh fruit salad and iced tea.