In a food processor, combine corn kernels, milk, salt, oil, eggs, flour, and cornmeal. Process until batter is smooth & refrigerate 30 min.
Add ½ cup batter to skillet and spread with a rubber spatula into an approximately 8-inch circle. Cook 2–3 min., until pancake starts to bubble and is dark brown
Flip and top with mozzarella and ham slice. Cook until cheese melts, fold pancake in half.