Posts filed under ‘corn’

Lemon-Zucchini Salad

Everything good is in season right now, and I have a barbecue to attend this afternoon. So: Farmers’ market for produce, and a big batch of Lemon Zucchini Salad with Tomatoes and Sweet Corn, a fabulously flavorful – and easy! – summer recipe from Lynne Rosetto Kasper’s always-excellent Splendid Table/Weeknight Kitchen. Think “pasta salad” – only with thinly shaved raw zucchini filling in for the pasta, dressed with lemon, basil and garlicky oil. I got this via email subscription a couple of summers ago, and it never fails to make me – and anyone to whom I feed it – happy.

Lemon Zucchini Salad with Tomatoes and Corn

As Kasper suggests, I added More Stuff: cucumber, Kalamata olives, a little diced red onion. My tomatoes were great big heirlooms, chopped in chunks, and I pan-roasted the sweetcorn till it was browned before adding the garlic, basil and olive oil. For the dressing, I went with a 50-50 Greek yogurt-mayo blend, and another half-lemon’s worth of juice to thin it, with crumbled, herbed feta.

I can hardly wait for the barbecue.

(Am I back to blogging? Maybe … this is the peak time of year for the market, and for my garden … and thus my peak time of year for cooking. And my wonky sense of smell continues to improve, to the point where I can just about cook by taste again. Stay tuned …)

August 3, 2013 at 1:02 pm Leave a comment

Sweet corn, the next day

Corn fritters and beefsteak tomatoesWe’ve hit what I think of as the trifecta of harvest-season perfection: Tomatoes, sweet corn and peaches. Lots of other stuff, too, but I could (and at this time of year, often do) live on tomatoes, sweet corn and peaches.

I bought a half-dozen ears of pretty, yellow-and-white sweet corn at the market yesterday for two bucks, and ate two ears, buttered and salted, for dinner, with a sliced beefsteak tomato and a ripe peach for dessert. I went ahead and cooked the extra corn so I’d have leftover corn for one of my favorite savory side dishes, courtesy of good old Joy of Cooking, circa 1964 (the cookbook my mother sent away with me to college). If you love corn, you should try these; they’re quick, easy and really delicious.

Corn Fritters

Ingredients

  • Enough sweet corn to make 1 cup of kernels (2-4 ears, depending on size)
  • 2 eggs
  • 6 Tbsp flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/8 tsp nutmeg (freshly grated if you’ve got it)
  • 2 Tbsp butter

Method:

Cut the kernels off an ear of fresh or cooked sweet corn into a bowl , and scrape the cob with the back edge of the knife to get all of the germ and the sweet, milky corn juice. (If sweet corn isn’t in season, frozen corn works. “Joy” suggests canned, cream-style corn, but bleah.)  Mash the corn a bit with a wooden spoon or potato masher.

Beat eggs until light and add to corn, along with everything else but the butter.

Melt butter in a medium-hot skillet. Drop big tablespoonfuls of batter into the pan  and cook like pancakes, browning one side and then the other.

Eat hot. (“Joy” suggests topping with maple syrup, but I like these as savory side dishes, or by themselves – even reheated in the toaster-oven – for lunch). Yummy as is, or experiment with additives – I’ve made them with minced garlic and hot peppers, for a spicy version, and with  a little grated cheddar, parmesan  or gruyere mixed in.

Makes 6-8 fritters.

Note for the gluten-intolerant, such as my sister: I think this would work great with the same proportion of whatever gluten-free flour you prefer, or even with gf pancake mix (omit the baking powder).

August 28, 2011 at 6:28 pm Leave a comment


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