Idaho Potato Pancakes/Roasted Corn & Poblano Peppers

• 1 cup fresh corn kernels (2 corn cobs)
• 2 ounces corn oil, divided
• 1 poblano pepper, cored, seeded, diced into 1-inch sections
• 4 large idaho potatoes, peeled, diced into 1-inch sections
• 3 egg yolks
• 3 tablespoons butter
• 14 teaspoon salt
• 1 pinch white pepper
• 1 12 cups 2% low-fat milk
• 3 tablespoons cilantro, chopped

1. In a hot saute pan, saute corn in very hot oil, until it begins to caramelize.
2. Add diced pepper and remove from heat.
3. Boil potatoes until just tender; drain until dry.
4. In food processor, blend potatoes with yolks, butter, salt, white pepper and milk until mixed.
5. Fold in roasted corn-pepper mixture and cilantro.
6. Chill 1 hour before shaping.
7. Shape potato mixture into patties.
8. In a hot saute pan, brown patties in oil on both sides.
9. Serve hot.

fresh corn kernels, corn oil, pepper, idaho potatoes, egg yolks, butter, salt, white pepper, milk, cilantro

Taken from www.food.com/recipe/idaho-potato-pancakes-roasted-corn-poblano-peppers-390354 (may not work)