I really do. I stick it in meatloaf and in all manner of things. Nothing is better than fresh corn on the cob. Nothing is better than a corn souffle, or a corn pudding, or a kernel of corn on the ground. I will gobble it up if it’s corn.
I ran into this great recipe at Susartandfoodblog and utterly loved it. I made just one tiny little change which reflects my other love affair–sticking jalapeños into everything. Well not everything, I don’t slip them down my bra or put them in my computer ports.
I didn’t make the salsa she offered on the link above, because I made gazpacho and had these with it. It was glorious, I tell you, glorious. Okay, it was good eats. Enough said. Follow the recipe and enjoy.
- Scrap the kernels from 2 ears of corn (alternatively roast the ears first on the grill and then scrap)
- 1/2 c finely diced green onions (about 3)
- 1-2 finely diced jalapeños, seeded as you wish
- 1 c flour
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1/4 tsp cayenne pepper
- 1/2 tsp garlic powder or granules
- 2 eggs
- 1/2 c milk
- 2 tbsp butter, melted
- 4-6 tbsp oil
- Place the corn, green onions and jalapeño in a bowl.
- In a second bowl, put all the dry ingredients.
- In a third bowl, mix the eggs, milk and butter.
- Add the third to the second and mix lightly.
- Fold in the corn mixture.
- Heat up the oil in a fry pan.
- Drop by large tablespoons into the oil and mash down a bit. Cook until browned and flip. Cook until done.
- Remove to a cooling rack overlaying a cookie sheet layered with paper toweling. Place in a 200° oven to keep until all are finished, and then serve.
- Sweetcorn Fritters with Bacon, Avocado and Lime (mydeliciousdinners.wordpress.com)
- Go ahead, envy me! (p-u-s-h.typepad.com)
- Spicy corn pakoras give buttered ears a rest (seattletimes.nwsource.com)