Corn, Zucchini and Red Pepper Cakes

In large skillet over medium-high heat, saute corn for about 5 minutes, until lightly charred. Add onions and garlic, and saute for 3 minutes.

Add zucchini and red bell pepper, and saute for 2 minutes. Remove skillet from heat and allow to cool for 2–3 minutes.

Add cornmeal, garlic powder, onion powder, salt and pepper in large bowl. Add vegetables and combine. Add eggs and combine well.

In large, heavy-bottomed pan, add enough oil to cover the bottom. Heat oil over high heat. Test for readiness with a corn kernel. When it sizzles immediately, oil is ready.

Reduce heat slightly. Fill 1/4 cup scoop with mixture and carefully add to pan. Press lightly down to get round cake. Cook for about 4–5 minutes, until bottom is golden brown. Turn carefully with spatula, and cook other side until golden brown. Remove and drain on paper towels.

Garnish with scallions (green onions) and goat cheese. Enjoy!