Southwest Zucchini Patties

• Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add corn and half the chili powder (you’ll use more in the next step); cook, stirring occasionally, until corn is charred, 4-6 minutes. TIP: If corn begins to pop, cover pan. • Turn off heat; transfer to a large bowl. Stir in 2 TBSP butter (4 TBSP for 4 servings) until melted. Set aside to cool. TIP: To help cool your corn down quicker, refrigerate until ready to use in step 3.

• While corn cools, in a small bowl, combine sour cream with a squeeze of lime juice and lime zest to taste. Season with salt and pepper. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. • Once corn has cooled to room temperature (or colder if you like), stir in tomato, scallion whites, a squeeze of lime juice, and remaining lime zest to taste. Season generously with salt and pepper. Add another pinch of chili powder to taste if you like things spicy. Toss to combine.

• Gather towel with zucchini into a tight bundle and squeeze over sink to remove any excess moisture. Repeat until zucchini is very dry. • Transfer zucchini to a second large bowl. Crack one egg* (two eggs for 4 servings) into bowl. Add Monterey Jack, Southwest Spice, and flour. Add 1 tsp oil, ½ tsp salt, and pepper. (For 4, use 2 tsp oil and 1 tsp salt.) Stir until flour is fully incorporated and batter is thoroughly combined. TIP: Batter should be thick but not dry. Add water 1 TBSP at a time as needed.

• Heat a large drizzle of oil in pan used for corn over medium-high heat. Place two ¼-cup scoops of batter into hot pan. Gently press each to flatten. Cook until lightly browned and crisp, 4-6 minutes per side. • Transfer zucchini patties to a paper-towel-lined plate. • Repeat process with remaining batter, adding a drizzle of oil between batches if necessary.