All spring and into early summer I watch the cornfields around my house as I ride my bike. First, they look like little weeds. Then they start to stretch skyward, reaching my knees and then shoulders. Mason Farms typically has fresh local sweet corn by July Fourth and so the season begins – stretching into September and October depending on the weather. By then, I will be interested in chowders and soups, but when it is 80-plus degrees, not so much.
Growing up, a dozen or so ears would go into a pot of boiling water, turning the kitchen into a steaming mess. Now I microwave it whole, husk on, after chopping off the bottom stalk and about an inch of the ear. Four ears are done in 4 to 8 minutes, depending on your microwave strength (mine takes about 6-7). If you allow it to cool, you can then strip the husk and silk easily off the ear.
I still buy corn by the dozen even though I don’t live in a house with brothers and sisters anymore. Then, a dozen ears would feed our family with no leftovers. Today, I typically have a half dozen leftover. I strip it off the ear and it goes into salads, salsas, breads and dips. I’ll share more recipes as the summer progresses.
But first, my favorite – a fritter/pancake with corn and zucchini. A true fritter, to me, would be round and puffy and totally deep-fried. Mine are more like pancakes cooked with just enough oil in the bottom of the pan to crisp them up, but not deep fry. It’s best made in cast iron skillet.
Zucchini Corn Fritters
2 cups coarsely shredded zucchini
1/2 small red onion, finely chopped
4 ears corn, kernels cut off
1/2 cup yellow cornmeal
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/4 teaspoon baking powder
1/2 teaspoon ground cumin
Freshly ground pepper
1/2 to 3/4 cup buttermilk
2 large eggs
Canola oil for frying
Sprinkle zucchini with salt and let stand for about 15 minutes. Wrap in a kitchen towel and squeeze out excess liquid.
In a large bowl, combine zucchini, onion, corn, cornmeal, flours, baking powder, cumin, and salt. Combine thoroughly. Whisk together 1/2 cup buttermilk and the eggs. Add to zucchini mixture. If it is too dry, add more buttermilk. You want it holding together, but not runny like pancake batter.
Heat a large skillet, cast iron is great for this, and add enough oil to coat the bottom (you want to see a little shimmer) over medium heat. Scoop corn cakes, four to a batch, into the skillet (about 1/4 cup or an ice cream scoop). Flatten so they are even (of they are runny, add more flour). Cook until browned on one side, about 3 to 4 minutes. You may want to rotate carefully about 2 minutes into this so they are evenly browned. Flip and cook until browned on the other side.
Serve with Salsa or the Ancho Sauce.
1 1/2 cups cherry or grape tomatoes, cut in half
1/4 teaspoon sea salt (or more to taste)
1/2 cup minced red onion
1/2 cup chopped fresh cilantro or 1/4 cup chopped fresh parsley and 1/4 cup chopped cilantro
1 jalapeno, seeded, and diced
1 clove garlic, minced or pressed
2 teaspoons fresh lime juice
In a medium-sized bowl, add tomatoes and toss with salt. Let sit about 5 minutes while you are chopping the rest of your ingredients. Add the remaining ingredients (I only add about 1/2 of the jalapeno, so you I can adjust the heat). Toss. Allow to sit for about 20 minutes before serving so the flavors marry.
This will not refrigerate well.
1/2 cup mayonnaise
1/4 cup sour cream (or Greek yogurt – just not the nonfat kind)
1 1/2 tablespoons ground ancho chili powder
1 teaspoon smoked paprika
1 teaspoon ground cumin
Fresh lime juice
Combine all ingredients through salt. Taste and add as much lime juice as you like, starting with about 1 teaspoon. The flavors will develop over time, so allow it to rest about 30 minutes before serving.
Happy summer eating.