I’ve waited ten months to sink my teeth into a just-picked piece of sweet Jersey corn. And I have to say it’s been worth the wait. There’s few culinary pleasures (at least for me) which match the delightful pleasure which comes with that sugary and explosive squirt which comes as I bite into a sweet and salted buttery cob of corn.
Summer corn is at it’s prime and has me racing for ways to savor and prolong the enjoyment of this once-a-year pleasure. Though I’ll devour farm fresh corn on the cob at any time, I also like to incorporate this ephemeral ingredient into various meals which I can store in the freezer and use for entertaining and family dinners. So as the clock ticks through summer, I’ve got one main focus and that’s preserving the multitude of farm fresh flavors for meals to enjoy well after the summer harvest.
I’ve been blanching tomatoes and making big batches of sauce; pureeing basil and garlic for pesto; assembling lasagna with grilled zucchini, sliced tomatoes and squash; and finally concocting plenty of corn based foods from chowder to today’s to-die for featured recipe “Corn Fritters! My freezer is bursting at the seams and will wait for fall to begin its reminiscent thaw.
These delightful corn fritters pictured above were made by my good friend Debbie and I. They aren’t as fried as a fritter or flat as a pancake, they’re just perfectly crisp, light and airy and packed with surprise flavors.
You’ll want to set up an assembly like system with two skillets, a paper-towel lined plate and cookie sheet lined with parchment for freezing. I must warn you to watch out for loose corn kernels which might just spontaneously pop and splatter hot oil. This happened to me and it wasn’t very fun and the burns on my arm will prove it! Thank goodness these little bastards are as good as they are or I wouldn’t be pleased!
Anyway, onto these delicious two-bite morsels which make an elegant an easy pull from the freezer hors d’oeuvres. They would be sensational topped with a dollop of creme fraiche, some chopped fresh cilantro. My Chipotle mayo is an ideal accompaniment or better yet, throw a chunk of lobster or fresh crab on top to really get fancy! Any way you’ll love them.