Peel the husks and silks from the corn cob and cut off the kernels. In a large bowl whisk the eggs, then add the corn kernels, grated carrot and flour and mix well. Heat a frying pan to medium heat and add olive oil, enough for shallow frying. Scoop large tablespoons of the mixture into the pan and flatten them out. Cook each side for a few minutes, until golden brown and cooked through. Serve with fresh salad leaves, or a tomato and capsicum salsa.