Corn Cakes

This is a great side dish from "Everyday Food", my favorite cooking magazine.  The kids loved it, even my daughter who is the pickiest eater I know.  Maybe just the name... the fact that it has the word 'cake' in it.  I really think that's why she even tried it, because if she would have mad the connection that its a vegetable she wouldn't have touched it.  These are to be served with crumbled goat cheese on top which would be delicious!  But, I didn't have any in the house and it was still great.

2 tbs plus 1 tsp olive oil
3 cups corn (from 3 ears or frozen)
1 small zucchini, diced small
coarse salt and ground pepper
2 scallions, very thinly sliced
2 large eggs, lightly beaten
1/4 cup cornmeal (I just used all p;urpose flour)
2 ounces fresh goat cheese crumbled

In a large nonstick skillet, heat 1 tsp oil over medium.  Add corn and zucchini and season with salt and pepper; cook until vegetables soften slightly, 3-5 minutes.  Transfer to a medium bowl and let cool, 5 minutes.  Add scallions, eggs and cornmeal to corn mixture and stir to combine.
Wipe skillet clean, then heat 2 tbs oil over medium.  In batches, cook 1/4 cupfuls corn mixture until set on bottom, about 3 minutes.  Flip and cook until cakes are cooked through, 2 minutes.  Transfer to a plate.  Sprinkle with goat cheese.