FARM FRESH CORN AND DANDELION CAKES WITH MELTING HERBED GOAT CHEESE

FARM FRESH CORN AND DANDELION CAKES WITH MELTING HERBED GOAT CHEESE image

Yield 6 people

Number Of Ingredients 16

For Goat Cheese:
1 cup crumbled fresh goat cheese
3 tablespoons sour cream
1 teaspoon finely chopped dandelion
1 teaspoon finely chopped fresh rosemary
1/2 tsp. salt
1/4 tsp. black pepper
For Corn Cakes:
3 eggs
2 1/2 cups farm fresh corn, shucked from cob
1/2 cup stone ground yellow cornmeal
1 tsp. salt
1/2 tsp black pepper
1/2 cup chopped fresh dandelion
3 egg whites
1 tablespoon olive oil

Steps:

1. Combine the goat cheese, sour cream, dandelion, rosemary, salt, and pepper in a mixing bowl. Set aside. Preheat oven to 350 degrees F. 3. In a blender or food processor, combine the eggs and 1 1/2 cups of corn until smooth. Transfer to a large mixing bowl and stir in the cornmeal, salt, pepper, dandelion, and remaining corn. 4. Whip the egg whites in a small mixing bowl until stiff peaks form. Fold in the corn mixture. 5. Heat the oil in a large skillet over medium heat. Pour the batter into the skillet in 1/4 cup scoops to make the cakes. Cook until golden brown, about 2 minutes per side. 6. Place the cooked cakes on a baking sheet and top with a dollop of goat cheese mixture. Place in preheated oven and bake until goat cheese just begins to melt, about 5-10 minutes, depending on oven. 7. Serve warm