This fantastic recipe comes courtesy of Delissa Reynolds, who assisted with the cooking demo at tonight’s distribution.
– 1 lb. potatoes
– 1/2 cup finely chopped green bell pepper
– 1 1/2 cups fresh corn kernels including the pulp scraped from the cobs (cut from about 2 ears of corn)
– 4 scallions, chopped fine
– 1 teaspoon ground cumin
– 3 tablespoons all-purpose flour
– 2 tablespoons unsalted butter
– 4 tablespoons sour cream for serving
Peel the potatoes, grate them coarse, and squeeze them with the bell pepper between several thicknesses of paper towels to remove any excess moisture.
In a bowl toss together the potato and pepper mixture, the corn, the scallions, the cumin, the flour, and salt and pepper to taste.
In a non-stick skillet measuring 6 inches across the bottom heat 1/2 tablespoon of the butter over moderate heat until the foam subsides, add 3/4 cup of the corn mixture, tamping it down with a spatula, and cook the corn and potato cake for 6 minutes, or until the underside is golden and crisp, slide it onto a plate, and keep it warm, covered. Make 3 more corn and potato cakes in the same manner with the remaining batter and corn mixture.
Note: We made mini-cakes at tonight’s demo. If you choose to do mini-cakes, simply adjust the amount of corn mixture when you add it to your hot skillet. They will cook faster, so check the undersides at about 3 minutes and flip when golden and crisp.