Ingredients:
1 package corn muffin mix, prepared--I recommend Jiffy brand.
2 large ears of fresh corn.
1 orange, zested.
2 scallions, whites and greens, finely chopped.
3 tablespoons butter
honey
Mix corn muffin mix batter in large bowl. Heat a griddle or cast iron pan over medium heat.
Cut fresh corn kernels from cobs and scrape residue (dispose of cobs). Stir the fresh corn, orange zest, and scallions into muffin mix batter. Cut up 2 tablespoons butter into small bits and fold into batter.
Lightly coat pan with butter.
Pile the batter into mounds, 3 inches wide, and cook the cakes until golden on each side. Repeat with remaining batter.
Meanwhile, heat a small pot of water over low heat and bring to a boil. Remove the pan from heat and put the honey jar into the water bath until gently warm.
Arrange the corn cakes on a serving platter and serve with the honey drizzled on top.