Corn Cakes With Goat Cheese

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Martha Stewart


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2 tablespoons plus 1 teaspoon extra-virgin olive oil

3 cups corn (from 3 ears corn)

1 small zucchini, diced small

Coarse salt and ground pepper

2 scallions, very thinly sliced

2 large eggs, lightly beaten

1/4 cup cornmeal

2 ounces fresh goat cheese, crumbled

Crisp Breakfast Ham, optional

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