Farm Fresh Corn And Dandelion Cakes With Melting Herbed Goat Cheese

• 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

1. 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. 3. 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. 4. Whip the egg whites in a small mixing bowl until stiff peaks form. Fold in the corn mixture.
4. 5. 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. 6. 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. 7. Serve warm

goat cheese, sour cream, dandelion, fresh rosemary, salt, black pepper, eggs, fresh corn, stone ground yellow cornmeal, salt, black pepper, dandelion, egg whites, olive oil

Taken from www.epicurious.com/recipes/member/views/farm-fresh-corn-and-dandelion-cakes-with-melting-herbed-goat-cheese-50107966 (may not work)