Drain the corn in a colander or sieve. Put the ☆ ingredients in a bowl and mix well.
Add the drained corn to the bowl, and mix well with the batter.
Heat some oil in a frying pan, pour in the batter and cook until crispy on the bottom.
If you turn it over when the bottom is golden brown, it will flip over neatly. Cook on the other side until golden brown.
Transfer to a plate, and serve with the sauce of your choice.
Story Behind this Recipe
This is the corn version of okra jijimi pancakes (Recipe ID: 340889). The crispy texture of the corn is a contrast to the light fluffiness of the okra. You can enjoy the natural sweetness of the corn too.
Drain the corn very well. I've made 1 big pancake for this recipe, but small pancakes are easier to flip over and look prettier when cooked. Use whatever sauce you like. Besides jijimi sauce it's also delicious with okonomiyaki sauce, mayonnaise, ketchup and so on!