Roasted Corn Cakes

• ROASTED CORN CAKES
• 2 cups fresh corn or frozen
• 1/2 cup onions, small dice
• 1/2 cup red peppers, chopped
• 1/2 cup poblano chilies, chopped
• 2 Tbs butter
• Salt and pepper
• 1/4 cup red onion, minced
• 1/4 cup green onion, minced
• 1 Jalapeno, minced
• 1/4 celery, minced
• 1/2 cup corn flour
• 1 cup bread crumbs
• 2 eggs
• 1/2 cup mayo
• 1 tsp chili powder
• 1/4 cup cilantro, chopped
• salt and pepper
• Oil for frying
• 3 ounce package of goat cheese
• Cilantro for garnish

1. Place corn, onions, red pepper, poblano, salt and pepper on a sheet pan dot with the butter, roast in oven until it starts to caramelize-about 15 minutes. Let cool. Puree mixture when done. Put remaining ingredients in bowl with pureed corn mixture and mix well. It will be a thick batter. Heat lightly oiled non-stick pan, drop a tablespoon of the mixture in the pan and cook until golden brown on both sides. Serve with dollop of goat cheese on top and a spring of cilantro. Serve with a mixed green salad for a full meal.

roasted corn cakes, fresh corn, onions, red peppers, poblano chilies, butter, salt, red onion, green onion, celery, corn flour, bread crumbs, eggs, mayo, chili powder, cilantro, salt, goat cheese, cilantro

Taken from www.epicurious.com/recipes/member/views/roasted-corn-cakes-1202835 (may not work)