Ingredients

For Goat Cheese:

1 cup crumbled fresh goat cheese

3 tablespoons sour cream

1 teaspoon finely chopped dandelion

1 teaspoon finely chopped fresh rosemary

1/2 tsp. salt

1/4 tsp. black pepper

For Corn Cakes:

3 eggs

2 1/2 cups farm fresh corn, shucked from cob

1/2 cup stone ground yellow cornmeal

1 tsp. salt

1/2 tsp black pepper

1/2 cup chopped fresh dandelion

3 egg whites

1 tablespoon olive oil

Preparation

  1. Combine the goat cheese, sour cream, dandelion, rosemary, salt, and pepper in a mixing bowl. Set aside. Preheat oven to 350 degrees F.
  2. In a blender or food processor, combine the eggs and 1 1/2 cups of corn until smooth. Transfer to a large mixing bowl and stir in the cornmeal, salt, pepper, dandelion, and remaining corn.
  3. Whip the egg whites in a small mixing bowl until stiff peaks form. Fold in the corn mixture.
  4. Heat the oil in a large skillet over medium heat. Pour the batter into the skillet in 1/4 cup scoops to make the cakes. Cook until golden brown, about 2 minutes per side.
  5. Place the cooked cakes on a baking sheet and top with a dollop of goat cheese mixture. Place in preheated oven and bake until goat cheese just begins to melt, about 5-10 minutes, depending on oven.
  6. Serve warm