Yield: 6 (yields 12 pancakes; 2 pancakes per serving) Calories: 315 Sodium: 192 mg Fat: 19 g Protein: 7 g Cholesterol: 127 mg
1 cup fresh corn kernels
2 ounces corn oil, divided
1 poblano pepper, cored, seeded, diced into 1-inch sections
4 large Idaho® potatoes, peeled, diced into 1-inch sections
3 egg yolks
3 tablespoons butter
1/4 teaspoon salt
Pinch white pepper
1 1/2 cups 2% milk
3 tablespoons cilantro, chopped
In a hot sauté pan, sauté corn in very hot oil, until it begins to caramelize. Add diced pepper and remove from heat.
Boil potatoes until just tender; drain until dry. In food processor, blend potatoes with yolks, butter, salt, white pepper and milk until mixed. Fold in roasted corn-pepper mixture and cilantro. Chill 1 hour before shaping.
Shape potato mixture into patties. In a hot sauté pan, brown patties in oil on both sides. Serve hot.