Pulse first 4 ingredients 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.
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). Cook cakes 3 to 4 minutes or until tops are covered with bubbles and edges look cooked. Turn and cook other sides 2 to 3 minutes.
My husband and I thought these were great! They are different than the old fashioned corn cakes my grandmother use to make but I really liked the cheese. I used Pepper Jack cheese, which must have added flavor b/c I didn't think they were bland at all (and extra salt, after they were done). Next time I am going to make them as an appetizer and serve them with fresh tomatoes, avacado, and sour cream.
The corn cakes came out really good and were extremely easy. They did need a little bit extra of salt, and I reserved some of the corn and added the kernels whole after most of it was chopped with the liquids. That added some texture. I also made the cakes with 1/4 cup of batter rather than 1/8, and I spread them out a little bit. Other than that, we followed the recipe. The taste was like that of a corn fritter, and served them with some maple syrup and really liked them. I will definitely make them again, expecially for a family dinner as my adult kids would love them! My friends would too!