Trim the corn, and microwave for 2 minutes. Remove from oven and let cool.

Saute chopped onion and chopped jalapeno until soft, let cool.

Shuck corn, cut off kernels, reserve cob.

Beat egg. Mix in milk, salt, and any scrapings from the corn cob.

Mix cornmeal and baking powder. Add to milk egg mixture, mix lightly. Stir in corn and onion/jalapeno mix until all vegetables are lightly coated.

Heat pan, add oil. Drop batter into pan by the spoonful. Flatten slightly if needed. Cook until batter starts to dry and cook through (5-10 minutes) then turn over. Cook until second side is brown, and middle is cooked through.