• 3 large eggs, separated
• 4 medium ears of corn, kernels removed with a knife*
• 1 medium sweet red pepper, diced the size of corn kernels
• ⅓ cup uncooked scallion, diced
• ½ tsp table salt, or more to taste
• ¼ tsp black pepper, or more to taste
• 2 tbsp all-purpose flour
• 2 sprays cooking spray, butter-flavored

1. In a small bowl, beat egg whites until stiff but not glossy; set aside.
2. In a medium bowl, lightly beat egg yolks. Add corn, red pepper, scallions, salt, black pepper and flour; thoroughly combine and then fold in egg whites.
3. Coat skillet with cooking spray and warm over high heat; when the skillet is hot, reduce heat to medium. Spoon a heaping tablespoon of batter onto a skillet to make each fritter. (Do not press fritters down with your spatula since they are meant to be fluffy.) Cook for about 2 to 3 minutes; carefully flip and cook until lightly browned and cooked through, about 2 to 3 minutes more. Remove cooked fritters to a serving plate and cover to keep warm. Repeat until all batter is used and then serve immediately.
4. Serving Size: Yields about 4 Corn Fritters per serving.

1. *You can use drained canned corn or thawed frozen corn in this recipe if you prefer.