Put in greased muffin tins and bake at 350 for 20 minutes. Mix glaze ingredients until smooth. Dip the tops of the muffin into the glaze. 1 c. fresh corn kernels 2 tbl. 1 c. milk 3 tbl.
Strip kernels from ear with knife.
Sift together flour, salt, pepper, and sugar. Combine dry mixture with corn kernels and mix well. In a small saucepan bring milk just short of a boil. Beat warmed milk very slowly into eggs. Add melted butter.