- 3 Tbsp olive oil
- 1/2 tsp salt, divided
- 1/2 tsp pepper, divided
- 1/4 tsp paprika
- 4 ears corn, shucked
- 1/2 red bell pepper
- 2 eggs
- 1/2 cup unbleached all-purpose flour
- 1/4 cup whole milk
- 1/2 tsp baking soda
- 1/4 cup minced fresh chives
- 4 oz fresh goat cheese
- 2 Tbsp butter
- 1 red tomato, diced
- 1 yellow tomato, diced
- 2 Tbsp slivered fresh basil
- Salt and freshly ground pepper
Preheat a grill or grill pan over medium-high heat.
In a bowl, combine oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, and paprika. Rub corn and bell pepper half with seasoned oil and roast until tender, about 10 minutes. Cut off corn kernels into a bowl and let cool completely. Mince bell pepper and let cool completely.
In a bowl, whisk together eggs, flour, milk, baking soda, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper until smooth. Add corn and bell pepper, stir to combine, and set aside for 1 hour.
In another bowl, combine chives and goat cheese.
In a large nonstick frying pan over medium-high heat, melt butter. Ladle a scant 1/4 cup batter into pan for each corncake. Gently spread with back of a spatula. Crumble 1 teaspoon of chive-cheese mixture in center. Wait 10 seconds, flip, and cook until set on other side. Keep cakes warm on a baking sheet in a 200° oven. Repeat with remaining batter.
Divide corncakes among 4 plates and top with tomato, basil, and remaining goat cheese. Season with salt and pepper.