Panko Corn And Pepper Schnitzel

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The Shiksa in the Kitchen
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2 ears corn, shucked or 1 1/4 cups corn, canned or frozen (you will need 1 1/4 cups corn total)

1 poblano pepper, roasted, peeled and diced (about 1/3 cup)

1/2 cup flour

1 3/4 cup panko style breadcrumbs, divided

1 1/4 tsp kosher salt

1 tsp smoked paprika

1/2 tsp cumin

1/2 tsp sugar

1/4 tsp cayenne

2 eggs, beaten

1 tbsp freshly squeezed lemon juice

1 scallion, chopped

Extra virgin olive oil for frying (1/4 inch in medium skillet)

Sour cream or Greek yogurt for topping (optional- use non-dairy sour cream for pareve)

2 cups heirloom tomatoes, diced (or sub red vine-ripened tomatoes)

2 tbsp extra virgin olive oil

2 tbsp cilantro or parsley, roughly chopped

1 1/2 tsp honey or agave

1/2 tsp salt

1/2 tsp pepper

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