Shuck the husks of corn and carefully cut off the kernels into a large bowl. Tip: hold the corn, upside down, in the center of the bowl and cut right there. It will prevent 100 kernels from flying all over the place.

Add chopped scallions (both white and green parts), eggs, spices + flour. Stir well to combine. Throw into the fridge for 15-20 minutes if you have the time (will help the mixture to firm up), but truly not necessary.

Heat a skillet over medium heat and then add oil of choice to coat the pan well. I used avocado oil, but olive or coconut also works.

Wet your hands to prevent the dough from sticking to you, and then form patties by making a round shape and slightly pressing down. Once the pan is hot, place 4-5 in the pan at a time, so it’s not overcrowded. Cook about 3-4 minutes on each side, until golden.

I would normally form all of the patties at once onto a plate so they’re ready to go, but in this case I just formed them quickly one at a time before placing into the pan as the ‘dough’ is a little more delicate.

If you have a splatter guard, use it. I was dodging hot popping kernels left and right! If not, you’ll survive. Don’t use a pan cover, though, as they will steam instead of crisp.

Let rest on a plate with a paper towel to absorb some of the oil, and serve immediately. Mix some mayo, garlic powder + sriracha for the perfect complimentary sauce.