Corn and Zucchini Cakes

Kernels off 2 ears of fresh corn (about 1 1/2 cups)
1 small zucchini diced small
1/4 cup chopped green onion
3 tbsp. all Natural corn meal (the Amish make a great mix)
2 free range eggs
1 tsp.  Himalayan salt
2 tbsp. olive oil


1.  Using 1 tbsp. of olive oil, sauté the corn and zucchini with salt till tender.
2.  Place corn in a bowl and allow to cool.  Add corn meal and eggs.  Mix well. 
3.  Heat remaining oil in skillet and pour 1/4 corn mix in skillet to make cakes.  Flipping to cook evenly.  Cover with lid to cook. 
4.  Serve on top of a cucumber and tomato salad and top with fresh goat cheese.