Vicki's Favorite Corn Fritters
(This recipe is adapted just slightly from one found in Martha Stewart Living Magazine)
Kernels from 3 ears of corn
2 large eggs, separated
1 tablespoon all purpose flour
1/4 teaspoon salt
Freshly ground pepper
1 teaspoon sugar (I omit this)
Corn oil for cooking
Place the corn kernels in a mixing bowl. Add one egg yolk (reserve one yolk for another use—such as scrambled eggs or an omelet), flour, salt and pepper. Stir to combine.
In a clean, medium-size mixing bowl, whisk both egg whites until stiff but not dry. Fold into the corn mixture. Heat 2 tablespoons of vegetable oil in a large frying pan.
Drop spoonfuls of batter—2-3 inches in diameter—into the oil, spaced a few inches apart. Cook until golden, 1-2 minutes. Turn and cook the other side until golden. Serve immediately. I like these with several large slices of tomato on the side. This recipe makes twelve to fourteen fritters.
Ken's Favorite Corn Spoon Bread
(Another recipe from Martha's magazine)
3 TB butter (and a little more for the casserole dish)
1 medium yellow onion diced
5 oz. chorizo cut into half-inch dice
1 cup white cornmeal
1 1/2 cups corn kernels (two large ears), or frozen
1 1/2 teaspoon coarse salt
5 large eggs
1 1/2 cups heavy cream
Heat two TB butter in medium skillet. Add onion and stir until softened. Add chorizo, and continue to cook until sausage is browned.
Drain and set aside to cool.
Heat oven to 350F degrees
Bring two cups water to boil. Slowly pour in corn meal, stirring constantly. Reduce heat to medium and continue to cook until thickened. Add sausage mixture and combine with corn kernels and 1 TB butter.
Whisk eggs and cream. Stir into cornmeal mixture and mix to blend well. Pour into greased, two-quart soufflé or deep dish pie pan. Bake until set and top is browned.
Serve hot. Reheat if necessary, covered with foil in 350F oven, about 20 minutes.
Can be a main dish. As an option, add 1/2 cup cheese of choice -- cheddar, parmesan, etc.,
Serve with big salad.