Corn Burgers With Sun-Dried Tomatoes And Goat Cheese - cooking recipe

Ingredients

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

Preparation

Pulse 1 cup of the corn and the eggs in a food processor until it reaches the texture of chunky hummus, not completely liquefied.
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.
Heat the oil in a saute 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.