Place an ear of corn on the cutting board and cut the kernels off with a short knife from top to bottom, twisting the cob as you finish each portion to move on to the next. Once finish, transfer into a mixing bowl.
Add the rest of ingredients, cornstarch, coconut milk or cream (or even better with grated coconut), and salt. Mix well.
Over medium low heat, place a non-stick pan on and spoon about 1/2 cup, press corn mixture to form a flat circle and cook until golden brown (be careful not to burn the pancake).
Repeat until finish the mixture.
Serve immediately!
Enjoy
