Roasted Corncakes Stuffed with Goat Cheese and Chives

3 tablespoons corn oil

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

1/4 teaspoon paprika

4 ears fresh corn, shucked

2 large eggs

1/2 cup all-purpose flour

1/4 cup milk

1/2 teaspoon baking soda

1/4 cup minced fresh chives

6 ounces fresh goat cheese

2 tablespoons clarified butter (see note), or a combination of butter and oil

1 red ripe tomato, diced

1 ripe yellow tomato, diced

2 tablespoons slivered basil

Preheat an outdoor or stovetop grill. Combine the oil with 1/4 teaspoon of the salt, 1/4 teaspoon of the pepper, and the paprika. Rub the corn with the oil mixture and roast until tender, about 10 minutes. Scrape the corn kernels into a bowl (there should be about 1-1/2 cups). Let cool completely.

In a large bowl, place the eggs, flour, milk, baking soda, and the remaining salt and pepper; whisk until smooth. Add the corn and let stand for 1 hour.

In a small bowl, mix together the goat cheese and chives.

Heat the clarified butter in a large nonstick skillet over medium-high heat, and ladle a scant 1/4 cup of the batter into the pan for each corncake; gently spread with the back of a heat-resistant spatula (this is important for even cooking). Crumble a teaspoon of the goat cheese mixture into the center. Cover with another 1/4 cup of corn batter; wait 10 to 12 seconds, flip the corncake, and cook on the other side.

The cakes may be kept warm on a baking sheet in a 200 degree F. oven while the others are prepared.

Divide the corncakes among 4 plates and top with tomato and slivered basil. Makes 8, 3-inch pancakes (4 appetizer or side-dish servings).

Note: Clarified butter doesn't burn. To clarify butter, melt it over low heat and simmer for a few minutes. Pour off and use the clear-yellow portion; discard the solids. Butter will lose about 1/4 of its original volume when treated this way, so measure accordingly.

Sweet Pepper Sauce for Pasta

2 tablespoons olive oil

4 garlic cloves, smashed

1 medium sweet onion, coarsely chopped

3 large bell peppers (red, yellow, orange, or chocolate), stemmed, seeded, and coarsely chopped

1-1/2 pounds (8 to 10) small tomatoes (color to match the bell pepper color)

3/4 teaspoon salt

1 pound pasta, your favorite variety

1/2 cup finely chopped basil leaves

Salt and freshly ground pepper

Goat cheese, for garnish; optional

Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the garlic and cook until translucent, about 7 minutes. Add the bell peppers and cook until they begin to blister. Add the tomatoes and simmer until tender, about 20 minutes.

In a food processor, pulse the mixture until coarsely chopped; return to pan and keep warm until the pasta is ready.

Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain well in a colander.

In a large serving bowl, toss together the pasta, sauce, and chopped basil leaves. Season with salt and pepper to taste. Top each serving with a dollop of aged goat cheese, if desired.

Serves 4 to 6.

- Recipes adapted from 'The Greenmarket Cookbook,' by Joel Patraker and Joan Schwartz (Viking, $12.95)

We want to hear, did we miss an angle we should have covered? Should we come back to this topic? Or just give us a rating for this story. We want to hear from you.




Save for later


Saved ( of items)

This item has been saved to read later from any device.
Access saved items through your user name at the top of the page.

View Saved Items


Failed to save

You reached the limit of 20 saved items.
Please visit following link to manage you saved items.

View Saved Items


Failed to save

You have already saved this item.

View Saved Items