This recipe is modified from Gourmet July 1992.
3 or 4 russet (baking) potatoes (a little over a pound)
1/2 cup finely chopped green bell pepper
1 1/2 cups fresh corn kernels including the pulp scraped from the cobs (cut from about 2 ears of corn)
4 green onions, chopped fine
1 teaspoon ground cumin
3 tablespoons flour
2 tablespoons butter or margarine
4 tablespoons sour cream or non dairy substitute
Peel the potatoes, grate them coarse, and squeeze them with the bell pepper between several thicknesses of paper towels to remove any excess moisture. In a bowl toss together the potato and pepper mixture, the corn, the green onion, the cumin, the flour, and salt and pepper to taste. In a non-stick skillet measuring 6 inches across the bottom heat 1/2 tablespoon of the butter over moderate heat until the foam subsides, add 3/4 cup of the corn mixture, tamping it down with a spatula, and cook the corn and potato cake for 6 minutes, or until the underside is golden and crisp, slide it onto a plate, and keep it warm, covered. Make 3 more corn and potato cakes in the same manner with the remaining batter and corn mixture. Spread 2 of the cakes with the sour cream, arrange the remaining cakes on the sour cream, and cut the corn and potato cakes into wedges.