Griddle Corn Cakes

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1 jalapeño, seeded and cut into 4 pieces

¾ cup unbleached, all-purpose flour (+ ½ cup if using frozen corn)

1/3 cup yellow cornmeal (+ 1/3 cup if using frozen corn)

1 teaspoon kosher salt

pinch freshly ground black pepper

½ teaspoon baking powder

1 teaspoon granulated sugar

3 ears fresh corn (or about 2½ cups kernels), divided

1 large egg, lightly beaten

½ cup reduced-fat buttermilk

1 tablespoon unsalted butter, melted

crème fraîche or sour cream (optional)

chopped fresh chives, for garnish (optional)

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