I made one extra large sweet corn potato cake. The important thing when cooking one of these collosal potato cakes is controlling the temperature so the potato cake is cooked fully through. Using a non-stick skillet I started on medium heat until I got a nice color then turned the heat down even lower allowing for a total cooking time of nearly half an hour.
Sweet Corn - Potato Cake
One sweet onion
Three ears of corn kernals
Four medium sized starchy potato
One Tablespoon corn starch
One Teaspoon fresh thyme, chopped
Salt and Pepper
Grate the onion and the potato in to a bowl. Cut the corn kernals off the cobb and use the back off a knife to scrape the cobb giving up some of it's sweet juices. Season well with salt and pepper, mix in thyme and corn starch.
Using a pre-heated non-stick 12 inch skillet press the potato mixture into the pan to form a solid large pattie. The best way to flip the cake after about 10 minutes is to place a plate over the cake and flip the whole pan over so the potato sit on the plate and can be slid off back into the pan. I used a bit of butter after the first flip to help add some depth of flavor and color.
Spice Rubbed Pork
Two Tablespooons smoked paprika
One Tablespoon chili powder
One Tablespoon ground corriander
Half Tablespoon each garlic powder and cumin
One Tablespoon olive oil
Salt and pepper
Coat the pork with oil and roll in spice mixture. Cook on a medium-hot grill for about 15 minutes or untill an internal temperature of 145 degrees. Remove from the heat and let rest a solid 10 minutes.