2 ears corn
1 tomato, diced
1/4 cup red onion, finely diced
1 cup arugula
½ cup fresh parsley leaves
juice of lime
2 tbsp olive oil, plus more for brushing
½ tsp salt
1/4 tsp pepper
8 oz. goat cheese log, chilled
½ cup flour
1 egg, beaten
1 cup panko
vegetable oil for frying
Method
Brush corn with a little oil and place it on the grill for 20-25 minutes. Once corn is cooked and slightly cooled, cut kernels off and place into a medium bowl. Add diced tomato, diced red onion, arugula, parsley, juice of lime, 2 tbsp olive oil, and season with salt and pepper. Toss to mix well. Set up your breading station by placing flour, egg and panko into three separate small shallow dishes. Cut chilled goat cheese into 1 inch discs. Dredge goat cheese into flour first then the egg followed by the panko. Make sure goat cheese is evenly covered. In a medium skillet with about ½ inch hot oil place goat cheese and pan and fry until golden brown for about 2 minutes per side. Serve with along side with corn salad.
Yield: 2
Prep Time: 5 minutes
Cook Time: 20-25 minutes
Inactive Prep Time:
Ease of preparation: Easy
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