2 (15 ounce) cans sweet corn kernels, drained
1/2 cup cheddar or Monterey Jack cheese, shredded
1 tablespoon minced cilantro
3/4 cup milk
2 large eggs - lightly beaten
2 tablespoons unsalted butter, melted, plus more for cooking cakes
Oil
1 1/2 cups unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Spiced Honey Syrup - see recipe

Spiced Honey Syrup

1/2 cup honey
1 small chipotle chili in adobo sauce, minced
Salt to taste. Combine corn, cheese, cilantro, milk, eggs and melted butter in a bowl, stirring until smooth. In a separate bowl, whisk together dry ingredients (flour, baking powder and salt). Fold dry ingredients into corn mixture. Lightly grease griddle with butter and oil, and heat to 375 degrees. On griddle, cook cakes until browned on both sides, flipping once. Keep cooked cakes warm

Combine and heat for a few seconds in microwave. Do not allow mixture to boil. Serve warm.