Steps

1. Shave the kernels off 1 corn on the cob with a knife.
   🕒 01:38
2. Separate the shaved corn kernels.
   🕒 02:07
3. Place the cob of 1 corn on the cob in a pot with water and boil for approximately 10 minutes.
   🕒 02:16
4. In a separate bowl, sift 100g flour and 75g sugar.
   🕒 02:23
5. Crack 2 eggs into another bowl and mix well with a whisk.
   🕒 02:47
6. Gradually add the sifted flour and sugar to the beaten eggs and mix until smooth.
   🕒 03:05
7. Reserve about 1 tbsp of the melted butter (60g total) and add the remaining butter to the batter in 2-3 additions, mixing gently.
   🕒 03:39
8. Add 1 tsp baking powder to the batter and mix until uniform.
   🕒 04:25
9. Add a pinch of salt to the water used to boil the cob. Add the separated corn kernels and boil for 2-3 minutes.
   🕒 04:58
10. Drain the boiled corn kernels in a colander and pat dry thoroughly.
    🕒 05:32
11. Add the drained corn kernels to the batter and mix.
    🕒 06:01
12. Place about 1 tbsp of the reserved butter at the bottom of each aluminum cup, followed by some of the mixed corn and batter.
    🕒 07:01
13. Fill the aluminum cups with the batter, about 80% full.
    🕒 07:14
14. Lightly grease a frying pan with vegetable oil and heat over low heat.
    🕒 07:21
15. Arrange the aluminum cups in the frying pan, cover with a lid, and cook over medium heat for approximately 8 minutes.
    🕒 07:35
16. Switch the positions of the cups, cover again, and cook for another 8 minutes. They are done when they turn golden brown.
    🕒 08:24
17. Remove from the cups once slightly cooled.
    🕒 09:08