Pulse, corn kernels (thaw if using frozen), eggs, milk and butter in your food processor 3 or 4 times until corn is coarsely chopped.

Stir together flour, cornmeal, mozzarella cheese, chives, salt and pepper in a large bowl; stir in the chopped corn mixture just until dry ingredients are moistened.

Spoon 1/8  cup batter for each cake onto a hot, lightly greased griddle or large nonstick skillet to form 2-inch cakes (do not spread or flatten cakes). Cook cakes 3 to 4 minutes or until tops are covered with bubbles and edges look cooked. Turn over and cook other side 2 to 3 minutes.

Remove onto paper towels and keep warm in 200˚F oven until finished.

Serve right away.