Corn cakes with goat cheese

By taniaf

per 2: 286 cal, 14.7 g fat

Ingredients

• 2 tbsp plus 1 tsp olive oil
• 3 cups corn
• 1 small zucchini, diced small
• salt and pepper
• 2 scallions, thinly sliced
• 2 eggs, beaten
• 1/4 cup cornmeal
• 2 oz fresh goat cheese, crumbled

Details

Servings 8

Preparation

Step 1

In a large nonstick skillet, heat 1 tsp oil over medium. Add corn and zucchini, season with salt and pepper. cook until slightly soft, 3-5 minutes. Transfer to a bowl and let col 5 minutes. Add scallions, eggs, and cornmeal to bowl, stir to combine.
Wipe out skillet, then heat 2 tbsp oil over medium. In batches, cook 1/4 cup of corn mixture until set on bottom, 3 minutes. Flip and cook until cooked thru, 2 more minutes. Transfer to a plate. Sprinkle with goat cheese.