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.<\/p>\n
4 cups peeled and cubed russet potatoes (we use chef at the cafe)
\n2 cups fresh (or frozen) corn kernels
\n5 slices thick cut bacon, diced and cooked crisp
\n1\/2 cup thinly sliced scallions
\n1\/2 cup panko bread crumbs, divided
\n1\/4 cup chopped fresh parsley
\n1\/4 cup diced red bell pepper
\n1 t. salt
\n1 t. black pepper
\n1 egg, beaten
\npreheat oven to 400 degrees and spray baking sheet with nonstick spray
\ncook potatoes in water til tender, 12-15 min. drain and mash coarsely; set aside to cool.
\nadd corn, bacon, scallions, 1\/4 cup panko, parsley, bell pepper, egg, s&p to potatoes; stir to combine.
\nform 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.
\nbake 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…..
\nnote: 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n","protected":false},"author":176,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"yoast_head":"\r\n