Potato Corn Cakes with Lime Chive Aioli

Harvest time is here, and this potato corn cake recipe is a perfect use for fresh sweet corn. These cakes are a great side to almost any dish, and the light and zesty aioli makes for a cool, creamy finish.

• 2 potatoes (large red, or yukon gold), diced into 1 in. cube pieces
• 2 ears fresh sweetcorn or 1 small can of corn
• 1 clove garlic, chopped
• 2 tbs. milk
• sea salt
• black pepper
• chili powder
• olive oil
• 1-2 tbs. butter

1. Boil potatoes in salted water for 10-15 minutes until soft. Drain water and set potatoes aside.2. if you're using full ears of corn, slice the kernels off the cob. Drizzle olive oil once around a sauté pan and bring to medium heat. Add the chopped garlic, and allow it to 'speak' (aka: sizzle a little bit).  Add the corn kernels, and toast on medium-low heat until they are lightly brown. Season with black pepper and sea salt to taste.3. Blend the toasted corn kernels and boiled potatoes in a food processor. Add salt and pepper,  a dash of chili powder (up to you!), and a pinch of sugar. Add the milk, and pulse until consistency becomes smooth.4. in a skillet, melt the first tablespoon of butter. Scoop heaping spoonfuls of the mixture into the pan forming small cakes, about 2-2.5 in diameter. Pan fry until cakes are golden brown on each side- about 4 min per side.5. Serve cakes topped with a dollop of lime chive aioli.Lime Chive Aioli

Alright, so this quick recipe for the sauce may not be traditional,  but it is a fresh, light version that complements the cakes perfectly.sour cream 2 tbs.olive oil mayo 1 tbs.1/4 lime, juicechives, finely chopped1. whip together ingredients in a small bowl and set aside.