Pulse first 4 ingredients together in a food processor 3 to 4 times or just until corn is coarsely chopped.

Stir together flour and next 5 ingredients in a large bowl; stir in corn mixture just until dry ingredients are moistened.

Working in batches, 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; Taste the first batch of cakes and adjust seasoning if necessary).

Cook cakes 3 to 4 minutes or until tops are covered with bubbles and edges look cooked. Turn and cook other side 2 to 3 minutes. Remove to a paper towel-lined sheet pan and keep warm in low oven; repeat until all batter is used.

Serve hot.