CORN CAKES

I love Martha Stewart's 'Everyday Food' magazine. It focuses on quick and easy recipes that are perfect for weeknight meals. The following Corn Cake recipe is simple and delicious. I recommend using fresh, sweet, summer corn. I served the cakes along side sauteed, spicy sausage and red peppers.

Corn Cakes

2 T + 1 t olive oil
3 cups corn
1/2 cup zucchini (diced)
1/4 t kosher or sea salt
1/4 t ground black pepper
2 stalks green onions, diced (white and green parts)
2 eggs
1/4 cup yellow cornmeal
2 oz crumbled goat cheese

In a large nonstick skillet, heat 1 teaspoon oil over medium. Add corn and zucchini and season with salt and pepper; cook until vegetables soften slightly, 3 to 5 minutes. Transfer to a medium bowl and let cool, 5 minutes. Add scallions, eggs, and cornmeal to corn mixture and stir to combine.

Wipe skillet clean, then heat 2 tablespoons oil over medium. In batches, cook 1/4 cupfuls corn mixture until set on bottom, about 3 minutes. Flip and cook until cakes are cooked through 2 minutes. Transfer to a plate. Sprinkle corn cakes with goat cheese.