Corn on the Side
“On the Side” in the current issue of Martha Stewart’s Everyday Food, features classic Summer side dishes made from this season’s sweet summer corn. Since this is the magazine’s “special grilling issue,” Grilled Corn on the Cob is the article’s first recipe suggestion, followed by a recipe for homemade Creamed Corn. Also included, are recipes for Corn Salad and Corn Fritters to help create a more colorful Summer table. Consider serving corn on the side for your next summer menu.
Corn Fritters
(recipe courtesy Everyday Food, July/August 2006)
Serves 4
Prep Time: 20 minutes
Total Time: 20 minutes
Ingredients:
3 ears corn, husks and silk removed
1/3 cup milk
1 large egg
1 teaspoon sugar
1/2 teaspoon baking powder
coarse salt and ground pepper
1/4 cup cornmeal
1/4 cup flour
2 tablespoons vegetable oil
sour cream (optional)
Preheat oven to 200°. Remove kernels: Cut off tip of each cob; stand in a wide shallow bowl. With a sharp knife, slice downward to remove kernels. To bowl, add milk, egg, sugar baking powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper; mix. Fold in cornmeal and flour.
Line a rimmed baking sheet with paper towels. In a large nonstick skillet, heat 1 teaspoon oil over medium. Working in two batches, drop batter into pan by heaping tablespoons. Fry until golden brown, about 2 minutes per side. Transfer to prepared baking sheet. Sprinkle with salt; place in oven. Repeat. Keep warm in oven up to 30 minutes. Serve with sour cream, if desired.
Per serving: 222 calories; 11 grams fat; 6.8 grams protein; 26.8 grams carbohydrates; 2.4 grams fiber.
Everyday Food, July/August 2006
