From the time I take my last bite of summer fresh corn, I crave the taste all year long. It may only take another nine months until I get to savor the sugary sweet flavors again, but a bit of delayed gratification only enhances my enjoyment as I pull back the husk and take my first crisp bite of bi-color corn.
My summer lunch is usually two pieces of corn, each zapped in the microwave for four minutes (husks on), with a good smear of butter and a generous twist of sea salt and pepper. But corn also becomes the main star in so many of my summer recipes, from corn fritters, a crispy accent to a tomato and basil salad or summer corn empanadas.
Because corn (and I don’t think you can find better than that at my local stand in NJ) is my main star in so many summer meals, I am going to feature a series of corn recipes.
My first, crispy corn fritters, is a favorite and freezes perfectly for later meals. Make them mini and serve with a bit of sour cream and fresh chives for an elegant appetizer. Or make them bigger and have them as a main or hefty side. Either way, just take them out of the freezer and heat them in the oven for a quick meal. Sweet, crispy and slightly spicy, these fritters will undoubtedly please your palate.
You might also want to take a look at a recent Cook Illustrated recipe for their version of corn fritters. My friend Debbie and I made them a few weeks ago and they turned out great too.
What are your favorite corn recipes? Please share in the comment section if you can!