Summer is offically here on Friday, but corn season is well underway. I will gladly admit that I actually believe I could live solely on good corn for months without fail. And while my preferred preparation of this delicious grass (seriously, corn is a grass) is straight off of the grill, my current lack of a backyard leaves that barbecued treat a wonderful but distant memory.
Instead, I offer this alternative corn dish. This combination of peppery radish, milky Camembert, and pleasantly sweet sweet corn is texturally not unlike another local favorite in these parts: the crab cake.
1 cup sweet corn
4 radishes, finely chopped
2 oz. Camembert
1/2 cup panko flakes
1 tbsp parsley, finely chopped
1 egg, beaten
2 tbsp olive oil
salt and pepper, to taste
In a bowl, mix corn, radish, Camembert, and parsley. Taste and season accordingly with salt and pepper. Add egg and panko flakes and mix thoroughly. Add more panko flakes if mixture is still too loose. Refrigerate for one hour.
Heat olive oil in a skillet over medium heat. Gently form mixture into five small patties and fry for two minutes on one side, or until golden brown. Repeat on otherside until sufficently browned. Serve with a small garnish of parsley.