Corn oysters

Corn whats? Here you see Creole Corn Oysters -- they're kind of like little pancakes, but with a creamy centre that tastes intensely of corn. I found this recipe in Rebecca Wood's The Splendid Grain, but she mentions that she first learned of corn oysters from the 1885 book La Cuisine Creole by Lafcadio Hearn.
Wood suggests serving them with sour cream and caviar, or with a spicy sauce, or for breakfast with syrup, but I like eating them plain. (Actually, this time I added some minced chives, but I'm not sure I noticed them -- all I tasted was corny goodness.)

Creole Corn Oysters (adapted slightly from The Splendid Grain)
4 ears fresh corn
1/2 cup milk of your choice
1 t oil
1/2 c flour
1/4 t salt
1/2 t baking powder
1/8 t nutmeg

1. Grate the kernels off the cobs using the large holes of a box grater, and then with the back of a table knife, scrape the cobs to get the remaining corn. You'll end up with a sort of corn puree.
2. Combine the corn, milk and oil.
3. Combine the dry ingredients, and add to the wet to form a thick batter.
4. Heat a griddle over med-high heat, and grease it. Drop tablespoonsful of batter on the griddle, cook until the bottom is browned and the top starts to dry. Flip and brown the other side. Keep warm while cooking the remaining batter.