Extend a gorgeous late summer day with local summer fare.

Leftover cooked corn on the cob
2 or more large eggs
Cooking oil and/or butter
Tomatoes
Homemade, or otherwise, oil and vinegar-style dressing
Peaches

Cut corn from the cob. Mix in one beaten egg for every 2/3 cup of kernels. Heat a stovetop or electric griddle with a little oil, butter, or both. Drop cooking spoonfuls of the corn mix on the hot griddle to make 3 inch-round cakes. Cook both sides until golden. Keep corncakes warm on a platter in the oven while cooking remaining corn. Season with salt and fresh pepper.

Serve with a platter of sliced tomatoes drizzled with your favorite oil and vinegar-style dressing and big bowl of sliced peaches. Sunset and porch optional.