Hot-Off-The-Griddle Corn Cakes
Combine 3/4 cup of corn, eggs, flour, salt, and pepper, into an electric blender. Blend for 30 seconds or until evenly mixed.
Transfer corn misture to a bolw and mix in remaining corn and bell pepper.
Heat a griddle or large, heavy skillet over medium-low heat; coat lightly with cooking spray or oil.
Spoon generous tablespoons of batter onto the hot griddle, spacing them a few inches apart.
Cook 3 to 4 minutes on each side or until cooked through and well browned.
Repeat with cooking spray and remaining batter.
Garnish with a dollop of sour cream. Serve hot.