Combine 1 (14.4 oz.) bag thawed frozen corn kernels, 1 1/2 cups pimiento cheese, 1 cup flour, 1/2 cup water, 1 teaspoon baking powder, and 1/2 teaspoon kosher salt in a large bowl. Heat a buttered nonstick skillet over medium. Working in batches, add 1/4 cup scoops of batter to skillet. Cook until browned and crisp, 2 to 3 minutes per side. Drain on a plate lined with paper towels.

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