ROASTED CORNCAKES STUFFED WITH
GOAT CHEESE AND CHIVES

3 tablespoons corn oil
1/4 teaspoon paprika
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided use
4 ears fresh corn, shucked
2 large eggs
1/2 cup flour
1/4 cup whole milk
1/2 teaspoon baking soda
1/4 cup minced fresh chives
6 ounces goat cheese
2 tablespoons clarified butter (or a combination of butter and oil)
TO SERVE:
1 ripe red tomato, diced
1 ripe yellow tomato, diced
2 tablespoons slivered basil

Preheat an outdoor or stove-top grill.

Combine oil with paprika, 1/4 teaspoon salt and 1/4 teaspoon pepper. Rub corn with oil and roast about 10 minutes until tender. Scrape kernels into a bowl and let cool completely.

In a large bowl, whisk together eggs, flour, milk, baking soda, 1/4 teaspoon salt and 1/4 teaspoon pepper until smooth. Mix in corn. Let stand 1 hour.

In a small bowl, mix together chives and goat cheese; set aside.

Heat clarified butter in a large nonstick skillet over medium-heat. For each cake, ladle a scant 1/4 cup of the batter into the pan and gently spread with the back of a spatula (this is important for even cooking). Crumble 1 teaspoon chive-cheese mixture in the center. Cover with another 1/4 cup of batter, wait 10 seconds, flip, and cook until set on the other side. The cakes may be kept warm on a baking sheet in a low oven.

TO SERVE:
Divide corn cakes among 4 plates and top with tomato and basil.

Makes 4 servings
Source: Greenmarket Cookbook: Recipes, Tips and Lore from the World Famous Urban Farmers Market by Joel Patraker and Joan Schwartz