Corn Burgers with Sun-Dried Tomatoes and Goat Cheese1 1/2 cups fresh (from about 3 ears) or frozen corn
6 scallions, including 1 inch into the dark green parts, thinly sliced 2 eggs 1 cup oil-packed sun-dried tomatoes, diced 1/2 cup stone-ground cornmeal or polenta 3 ounces goat cheese 1/4 cup all-purpose flour 1/2 teaspoon salt 2 teaspoons cornstarch 1/4 teaspoon freshly ground black pepper 1/2 teaspoon baking powder 2 tablespoons olive oil Yield: 6 Servings directions Prep: 15 min Total: 30 min
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