Corn Burgers With Sun-Dried Tomatoes and Goat Cheese

• fresh corn (from about 3 ears) or 1 1/2 cups frozen corn↗1 1⁄2 cups
• eggs↗2
• scallions, including 1 inch into the dark green parts, thinly sliced↗6
• sun-dried tomato packed in oil, diced↗1 cup
• stone-ground cornmeal or 1/2 cup polenta↗1⁄2 cup
• goat cheese↗3 ounces
• all-purpose flour↗1⁄4 cup
• salt↗1⁄2 teaspoon
• cornstarch↗2 teaspoons
• fresh ground black pepper↗1⁄4 teaspoon
• baking powder↗1⁄2 teaspoon
• olive oil↗2 tablespoons

Step-by-step instructions

1. 1

   Pulse 1 cup of the corn and the eggs in a food processor until it reaches the texture of chunky hummus, not completely liquefied.

2. 2

   In a mixing bowl, whisk together the cornmeal, flour, cornstarch, and baking powder. Stir in the remaining 1/2 cup corn, the corn-egg mixture, the scallions, sun-dried tomatoes, salt, and pepper. Crumble the goat cheese over the corn mixture and fold it inches Adjust the seasonings.

3. 3

   Heat the oil in a sauté pan over medium heat. Drop the mixture by heaping 1/4-cup portions into the hot skillet, pressing gently with a spatula to round them into burger shapes. Cook until golden brown on the bottoms, 4 to 5 minutes (lower the heat if they cook too quickly). Carefully flip and cook until firm and browned, another 4 or 5 minutes.