Recipe provided by Jackie Gebel
https://www.instagram.com/noleftovers/
Nothing says summer barbecue quite like fresh corn on the cob. Easy to prepare and a crowd favorite, I usually pick up some of the summer’s bounty from my local farmers market and throw them on the grill as an easy side. It’s hard to predict how many ears I need (my Dad will eat two himself and some people just want a half). To avoid letting any food go to waste, I came up with a delicious recipe to upcycle any leftover corn into crispy fritters that are perfect for snack or tasty side dish.
I love using the Morton® Fine Himalayan Pink Salt because the crystals dissolve quickly and blend easily, giving an even flavor. I top off the recipe with Morton® Coarse Himalayan Pink Salt to add both a pop of flavor and a pop of color to the finished fritter.
Ingredients
2 cups (~4 ears) grilled sweet corn, cut off the cob (can also use canned/frozen)
2 large eggs, beaten
¼ cup yellow cornmeal
¼ cup all-purpose flour
½ tsp baking powder
½ tsp Morton® Fine Himalayan Pink Salt, plus more to taste
Slice the corn kernels off the cobs and set aside (4 ears = ~2 cups).
In a large bowl whisk together your dry ingredients: cornmeal, flour, baking powder, Morton® Fine Himalayan Pink Sea Salt, pepper, paprika, garlic powder, and parsley.
Then add in the milk + eggs to the dry, combine thoroughly with a mixer or food processor until thick.
Next, add in your corn kernels, sliced scallion, and cheese (if using) – combine well with a spoon until all the kernels are well-coated.
In a large nonstick skillet over medium-high, heat about ¾ inches of oil to about 365°F. Working in batches, add heaping spoonfuls of batter into pan (gently pressing them down with your spoon so they flatten into patties).
Cook until golden brown – about 4 minutes per side.
Remove from the pan and place on a paper towel-lined wire rack or plate, and repeat until all corn fritters are fried. (You can keep them warm in a 200°F oven while you fry up the remaining batch)
Finish the corn fritters by sprinkling over a touch of Morton® Coarse Himalayan Pink Sea Salt, then garnish with lime wedges. You can serve plain or with a side of our Hot Honey Crema.
For Crema: combine the (16-22) ingredients and mix by hand, then mix in chopped chives.
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