Seasonal Sweet Corn Recipes

by Michele Cheplic | More from this Blogger

26 Sep 2009 05:03 AM

It pains me to say goodbye to summer. However, the end of the season has yielded incredible deals on fresh sweet corn. Our local market is bursting with juicy sweet corn on the cob, and the prices can't be beat.

I ended up buying way more sweet corn than I had anticipated, but it won't go to waste. I plan to indulge in the seasonal treat in the days to come by adding the versatile ingredient to the following recipes:

SWEET CORN FRITTERS

Ingredients:

1/2 cups fresh sweet corn

1/4 cup milk

3 eggs

1/2 cup flour

1 teaspoon salt

1/2 teaspoon baking powder

1 tablespoon sugar

1/8 teaspoon paprika

Vegetable oil for frying

Directions:

Mix all of the ingredients together.

Drop the mixture by heaping tablespoons onto an oil coated hot griddle.

Fry on both sides until golden brown.

Serve hot with butter.

EASY CORN CHOWDER

Ingredients:

1/2 cup butter

1 medium onion, finely chopped

1/2 cup celery, finely chopped

3 cups uncooked fresh sweet corn

4 medium size potatoes, peeled and cut into small cubes

1 1/2 cups water

4 cups whole milk

1/2 teaspoon salt

1/2 teaspoon all purpose seasoning

1/2 teaspoon black pepper

4 to 5 slices bacon, fried crisp, drained and crushed into bits

Directions:

In stockpot saute onion and celery in butter. Do not brown. Add water, corn, potatoes and seasonings. Cook on medium heat, uncovered, just until potatoes are fork tender. Lower heat, add milk, stir, cover and simmer for about 20 minutes, stirring a few times.

Garnish individual servings with bacon bits.

HONEY ROASTED CORN ON THE COB

Ingredients:

6 ears corn

1/3 cup honey

1/3 cup water

Salt and pepper to taste

Directions:

Pull the husks back partially but do not remove them. Remove the silk; set aside.

In a small saucepan, bring the honey and water to a boil. Reduce heat to medium and cook for about 4 minutes. Brush the corn with the honey and water mixture. Add salt and pepper to taste.

Pull the husks back on the corn. Wrap each ear in aluminum foil. Place the wrapped ears on the grill and cook for about 15 minutes, turning frequently.

Remove and enjoy while still warm.

Related Articles:

Recipes for End of the Summer Tomatoes

Seasonal Specialities

Making a Magnificent Meal from Summer's Harvest

Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

View Full Profile | More from this Blogger