so the end is almost here for fresh sweet corn. i have to admit that i have certainly eaten more than my share this summer. here in bolton the price per ear was a little steep at 65 cents an ear. but if ya gotta have it……actually, i love the butter that is a must almost as much as the corn. anyway, found a recipe that is a winner for 2 of the summer’s most prolific vegetables, corn and potatoes. called corn and potato cakes, they can be baked or sauteed.
4 cups peeled and cubed russet potatoes (we use chef at the cafe)
2 cups fresh (or frozen) corn kernels
5 slices thick cut bacon, diced and cooked crisp
1/2 cup thinly sliced scallions
1/2 cup panko bread crumbs, divided
1/4 cup chopped fresh parsley
1/4 cup diced red bell pepper
1 t. salt
1 t. black pepper
1 egg, beaten
preheat oven to 400 degrees and spray baking sheet with nonstick spray
cook potatoes in water til tender, 12-15 min. drain and mash coarsely; set aside to cool.
add corn, bacon, scallions, 1/4 cup panko, parsley, bell pepper, egg, s&p to potatoes; stir to combine.
form 8 4-oz. patties. dredge one side of patties in 1/4 c.panko then spray panko side with nonstick spray to help them brown.
bake cakes panko side up, on sheet, 15 min.. lightly toast cakes under the broiler, 3-5 min.. or you can saute them in vegetable oil…..
note: you will need to press patties firmly so they will hold shape. i would do a double batch and freeze some individually for another day. could be served on a fresh salad or with a meat.