chevre, sage & roasted corn stuffed squash blossoms

this recipe is a great way to prepare raw squash blossoms combining two distinct michigan summer ingredients- sweet corn & squash blossoms. this appetizer will definitely impress your friends with it's slightly sweet and savory balance and natural beauty.
a. pick 12/18 squash blossoms fresh from the garden or buy some at the farmers market (try to use same day because they wilt if stored in refrigerator)
b. grill one ear of sweet corn until charred, or roast/broil in the oven, or cut it all off the cob first and sautee on high heat until it's tender and colorful
c. bring 12 oz. chevre to room temp and whip until light and fluffy with an electric mixer
d. chop a few sage leaves and mix with corn kernels into chevre with a pinch of salt and pepper
e. put filling mixture into a plastic ziploc bag and cut a small hole in one corner
f. handle each squash blossom gently and make a tear or slit open with a sharp pairing knife
g. remove the inner stamen of the flower
h. pipe filling into each blossom and twist petals to close the top