1/2 cup fresh corn kernels
1 1/2 tablespoons butter
1/2 cup white cornmeal
1/2 cup flour
Pinch of salt
1 tablespoon baking powder
3 shallots, minced
1 egg
1/8 cup vegetable oil
1/4 cup plus 1 tablespoon milk
1/2 cup grated sharp cheddar cheese

Sautè corn in butter for 5 to 7 minutes, until golden. Place in bowl; mix in next 5 ingredients. In separate bowl mix together egg, oil, and milk. Then combine both mixtures and add cheese.

Spoon about 3 tablespoons of batter on hot griddle or skillet for each corn cake. Cook each side until light brown.

To serve, place 3 corn cakes on plate and top with 3 pieces of sweetbreads. Pour chipotle-sage sauce over sweetbreads. Serves 4.