Put half the corn (1.5 cups) into blender and puree. Transfer to a bowl and combine with the remaining whole corn kernels, flour, cilantro, salt and pepper.
Heat pan over medium heat. Add oil/ghee. Use your hands to make balls of 1 ½ to 2 tablespoons of the batter. Place them into your pan and flatten with a spatula. Fry, flipping from time to time, until they are golden brown on both sides. Remove to a wire rack and allow to cool to the touch before serving.
Serve with the maple-chipotle sauce and a sliced avocado.
Optional: Maple-Chipotle Sauce
½cup (75 grams)raw nuts soaked overnight
¼cup (60 ml)60 ml water plus more as necessary
1 – 2chipotle peppers in adobo sauce
Start with the sauce. Combine the cashews, water maple syrup, chipotle peppers and lime juice in a small food processor. Add more water as necessary to make a smooth sauce. Refrigerate until ready to serve.