Corn was 25 cents an ear yesterday. How could I resist?
So, once you serve corn on the cob, what’s next?
Two of my favorites are fritters or pancakes.
This, I suspect, was from Bon Appetit
Corn-Jalepeno Fritters
Ingredients
- 2 eggs, beaten
- 1/4 c. flour, preferably whole wheat
- 2 T. grated Parmesan cheese
- 1/4 t. kosher salt
- 2 c. fresh corn kernels
- 1 green onion thinly sliced
- 1/2 jalepeno pepper seeded and minced
- 2 T. vegetable oil
Garnishes
- sour cream
- lime wedges
Instructions
- Blend eggs, flour, cheese, and salt in food processor. Add corn and pulse a couple of times.Heat oil in large, nonstick skillet over medium heat. Cook heaping tablespoons of batter until brown, turning once, perhaps 4 minutes to a side.Top with sour cream and lime wedges to serve.
Moving from mildly Mexican fritters, to the unapologetically Mexican pancakes with tamale seasoning.
Spicy Tamale Pancakes
Makes 2 dozen pancakes
Ingredients
- 1 c. cornmeal
- 1 c. boiling water
- 1 c. milk
- 1/3 c. vegetable oil
- 1 egg beaten
- 1 c. bisquit mix
- 1 t. ground cumin
- 1/2 t. chili powder
- 2 t. baking powder
- 1 c. corn kernels
- 1/3 c. sliced black olives
Instructions
- Combine cornmeal and water; let stand for 10 minutes. Mix in milk, oil and eggs. Add bisquit mix, cumin, chili powder and baking powder, stirring til well mixed.Stir in corn and olives.Bake pancakes on griddle.Serve with avocado guacamole, or chili con carne and onions.
Before we leave corn on the cob, try the NYT recipe for miso butter with Japanese spices. I ordered a jar of shichimi togarashi to try it, and loved it. Thinking about shrimp cooked in miso butter next.