In a mixing bowl, combine the dry ingredients by first sifting the flour, then mixing in the baking powder, salt and sugar. In a separate bowl, beat the egg, milk and melted butter together. Mix the wet and dry ingredients together until a slightly thick pancake batter is formed. Gently fold in the corn until it is evenly distributed throughout the batter.

While your batter rests for a few minutes, heat a sauté pan with the remaining butter. When the butter just starts to bubble, pour in the batter to form three-inch wide fritters and cook until they turn a golden brown.

Serve with butter, and of course, maple syrup.