Corn Burgers With Sun-dried Tomatoes And Goat Cheese

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 1/2 cups fresh corn (from about 3 ears) or 1 1/2 cups frozen corn
• 2 eggs
• 6 scallions, including 1 inch into the dark green parts, thinly sliced
• 1 cup sun-dried tomato packed in oil, diced
• 1/2 cup stone-ground cornmeal or 1/2 cup polenta
• 3 ounces goat cheese
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 2 teaspoons cornstarch
• 1/4 teaspoon fresh ground black pepper
• 1/2 teaspoon baking powder
• 2 tablespoons olive oil

Recipe

• 1 pulse 1 cup of the corn and the eggs in a food processor until it reaches the texture of chunky hummus, not completely liquefied.
• 2 in a mixing bowl, whisk together the cornmeal, flour, cornstarch, and baking powder. stir in the remaining 1/2 cup corn, the corn-egg mixture, the scallions, sun-dried tomatoes, salt, and pepper. crumble the goat cheese over the corn mixture and fold it inches adjust the seasonings.
• 3 heat the oil in a sauté pan over medium heat. drop the mixture by heaping 1/4-cup portions into the hot skillet, pressing gently with a spatula to round them into burger shapes. cook until golden brown on the bottoms, 4 to 5 minutes (lower the heat if they cook too quickly). carefully flip and cook until firm and browned, another 4 or 5 minutes.