Roasted Corn Cakes
Who doesn't love corn? The thing about fresh corn is that like tomatoes or zucchini . . . when it's in, it's IN! So you have these massive quantities to use quickly. As a kid, we froze the abundance for winter. However in today's world, I'll go to the grocery store for what I need, when I need it. So instead of freezing it, like a hamster on a wheel . . . I'm trying to use it as fast as I can. Central Pennsylvania is rich with cornfields.
A friend recently gifted me with a dozen ears, after I had just bought a dozen ears . . . no worries . . . this recipe can easily be enlarged and the cakes freeze well. The outside is crusty and the inside is soft with a touch of natural sweetness from the corn and red peppers. The cheese isn't really detectable, but helps keep them soft.
While it was too hot to roast the corn today, I did give the vegetables a quick cook in a fry pan with some butter. Cook over medium heat just until the corn's color brightens and the peppers and onion are soft. The alternative is to put the cut corn on a baking sheet, drizzle with olive oil and roast in the oven at 350 degrees for approximately 20-30 minutes.
