Idaho® Potato Pancakes with Roasted Corn and Poblano Peppers

• 1 cup fresh corn kernels
• 2 ounces corn oil, divided
• 1 poblano pepper, cored, seeded, 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

Preparation

1 In a hot sauté pan, sauté corn in very hot oil, until it begins to caramelize.
2 Add diced pepper and remove from heat.
3 Boil potatoes until just tender; drain until dry.
4 In food processor, blend potatoes with yolks, butter, salt, white pepper and milk until mixed.
5 Fold in roasted corn-pepper mixture and cilantro. Chill 1 hour before shaping.
6 Shape potato mixture into patties. In a hot sauté pan, brown patties in oil on both sides. Serve hot.

Source: Idaho Potato Commission