Warm your oven - about 200°.
Mix together the flour, baking powder, and 1/2 teaspoon of salt.
In a separate bowl, mix the milk, jalapeno, egg yolks and melted butter.
Stir in the dry ingredients and the corn.
Beat the egg whites until firm peaks form. Fold the egg whites into the corn batter.
In a large skillet, melt the olive oil and butter. When hot, add 2 Tbsp of batter, per cake, into the skillet.
Turn the cakes once they are brown. Do this in batches until all cakes are cooked. You may need to add more olive oil to the skillet.
Once cooked, place in the oven to keep warm.