|8||ears of corn||husks and silks removed|
|pinch||cream of tarter|
Adjust oven rack to the middle of the oven and heat to 200 degrees. Set a wire rack over a rimmed baking sheet.
Grate kernels from corn into a bowl (use large holes of grater). Using a knife, scrape pulp from cobb into bowl. Whisk the egg yolks, flour, salt and pepper into the grated corn. In a medium bowl, whip egg whites and cream of tarter with hand mixer on medium-low speed until foamy. Increase speed to medium-high, gradually add the sugar and whipped egg whites into the batter until combined.
Heat 1 Tbsp of oil in non-stick skillet over medium-high heat until simmering. Drop 6 heaping Tbsp of batter into oil and then flatten each into 2 1/2 inch circles. Cook until puffed and golden brown on both sides (about 2 minutes). Transfer to paper towel lined plate, then transfer wire rack into oven to keep warm. Repeat with remaining 5 Tbsp of oil. Sprinkle with chives and serve.