Last Monday we picked, shucked, scrubbed, blanched, scraped and froze a truckload (about 600 ears) of corn. (Jeremy grew it on a generous friend's land, not on our 1/4 acre.)
I'm trying to find new creative uses for it. On Sunday I made creamed corn pancakes, altering the recipe a little since the creamed corn was extra juicy. It was about a cup and a half of fresh creamed corn, 1 egg, 3/4 cup milk, 3/4 cup flour, and 1/2 tsp each baking soda, salt, and sugar. They turned out pretty well, especially covered in local honey!