Corn Fritters and Optional Black Bean Salad

Hi All,

Last night was raw, windy, rainy and cold definitely feeling like winter is coming. The CSA this year has delivered a steady stream of corn on the cob. In the beginning, I would often throw the corn on the grill. To prepare the corn for the grill, I would carefully peel back the husks and remove as much silk as possible, then pull the husks back around the cob. You throw the corn right on the hot side, allow about 10 minutes per side turn once.

But, this is a recipe for Corn Fritters, I digressed.

Later in the summer I started to make corn fritters. The recipe would make enough for dinner with leftovers and the fritters warm up quite nicely the next day for lunch.

4 fresh corn cobs (about 4 cups)

Remove the corn kernels with a sharp knife. Hold the cob straight up and down. Run a knife down the cob to remove as much of the kernels as possible. Place corn in a large bowl. I find this step messy, with corn kernels tumbling off the counter, so be forewarned.

1/2 cup flour (I used a gluten free flour mix)
2 eggs
3 cloves garlic, minced
1 teaspoon cumin
1/2 teaspoon salt
freshly ground pepper, to taste
If you have some parsley or cilantro, you can throw some of this in too

Add the above ingredients to the corn and mix well.

3 Tablespoons olive oil

Heat oil in a heavy skillet. (Of course I'm using my trusty cast iron pan.) When the oil is hot, using a 1/4 cup measuring cup, scoop the corn mixture to form 1/2 inch thick round patties. Cook 4 to 5 minutes per side, until well browned.

Optional bean salad:

2 - 15 ounce canned black beans
1 large avocado, skinned and cut into small cubes
1/2 cup cilantro, chopped
1/4 small red onion or 3 green onions finely chopped
3 tablespoons lime or lemon juice
Salt and pepper to taste
1/4 teaspoon cayenne or crushed red pepper for some heat (optional)

Mix the above items together. If you don't have the avocado, that's totally fine. We often have the corn fritters on the side, but if you prepare the bean salad together with the fritters, the pair make a nice vegetarian dinner. If you need to fill the meal out for hungry people you can add some rice and a green salad.

I got some more corn today from the CSA, it's surprising given that it's October. I'm planning on making these tomorrow for dinner. Happy cooking.

Hugs,
Mameekosan  :  )

Asian Corn and Chicken Soup

Hi,

I liked this new recipe because it's surprising and fresh. I made it with fresh corn on the cob, but I think it would be equally good with frozen corn. This recipe was adapted from Cook's Country.

2 tablespoons olive oil
1/2 teaspoon crushed red pepper flakes
4 garlic cloves, minced
3 tablespoons fresh ginger, minced

Combine the four ingredients listed above in a large soup pot. Cook stirring over medium heat until the ingredients are almost brown about 1 to 2 minutes.

3 fresh corn on the cobs (or half a bag frozen corn)

Remove the corn from the cob, if you are using fresh. Hold the cob perpendicular to a cutting board and carefully slice off the kernels. Rotate the cob to continue cutting all the way around the cob. Add the corn, either fresh or frozen into the soup pot.

1 (14 ounce) can coconut milk
3 cups water with 1 large bouillon cube or 3 cups chicken stock

Add the coconut milk and water or stock. Bring just up to boiling. Cook about 15 minutes. At this point if you have an immersion blender you can puree the mixture a bit at this point. If you don't have a blender, it's not vital, don't worry.

1 pound boneless and skinless chicken breasts cut into 1/2 inch pieces

Add the chicken and cook for about 10 more minutes, or until the chicken is cooked.

1/4 cup minced fresh cilantro
Juice from a lime
Salt and pepper
Lime wedges (optional)

Stir in the cilantro and lime juice and adjust seasoning with additional salt and pepper if needed. You can serve some additional lime wedges. I hope you are delighted with this recipe as much as I was. The coconut milk makes for a rich creamy soup. Hope you like it as much as I did.

Hugs,
Mameekosan