Corn and Potato Cakes

• two 1/2-pound russet (baking) potatoes
• 1/2 cup finely chopped green bell pepper
• 1 1/2 cups fresh corn kernels including the pulp scraped from the cobs (cut from about 2 ears of corn)
• 4 scallions, chopped fine
• 1 teaspoon ground cumin
• 3 tablespoons all-purpose flour
• 2 tablespoons unsalted butter
• 4 tablespoons sour cream

1. Peel the potatoes, grate them coarse, and squeeze them with the bell pepper between several thicknesses of paper towels to remove any excess moisture.
2. In a bowl toss together the potato and pepper mixture, the corn, the scallions, the cumin, the flour, and salt and pepper to taste.
3. In a non-stick skillet measuring 6 inches across the bottom heat 1/2 tablespoon of the butter over moderate heat until the foam subsides, add 3/4 cup of the corn mixture, tamping it down with a spatula, and cook the corn and potato cake for 6 minutes, or until the underside is golden and crisp, slide it onto a plate, and keep it warm, covered.
4. Make 3 more corn and potato cakes in the same manner with the remaining batter and corn mixture.
5. Spread 2 of the cakes with the sour cream, arrange the remaining cakes on the sour cream, and cut the corn and potato cakes into wedges.

russet, green bell pepper, fresh corn kernels including the pulp, scallions, ground cumin, allpurpose, unsalted butter, sour cream

Taken from www.epicurious.com/recipes/food/views/corn-and-potato-cakes-12313 (may not work)