Sweet corn is a different variety – a mutation in fact – from the ancient maize that was grown across the Americas.  Native Americans exploited this mutation and began serving corn as a vegetable when it had previously only been used in its dried form as a cereal.  It is reputed to be high in anti-oxidants and, as native Americans soon found out, when combined with beans it provides a nutritionally complete meal.

With corn in season at the moment I am always looking for different ways to serve it.  I always buy my corn in the husk and if it is really fresh, it needs little more than a quick boil, a bit of salt, pepper and butter and it is ready to be eaten.  Corn on the cob can, however, seem a little boring after a while which is why I make corn salsa* and corn fritters.  Luke Nguyen’s prawn and corn fritters that I cooked in May 2011** were more of a deep fried fritter, these ones are simpler and are more like corn pikelets or hotcakes.  They are delicious served with crisp grilled bacon for breakfast but they can be eaten at any time of day.

Tasty corn fritters

Corn Fritters 

Ingredients  

1 cup flour

1 cup SR flour

1 1/2 cups milk

pinch salt

2 free range eggs

kernels from 4 cobs of sweet corn (blanched for 1 min in boiling water)

1 Spanish onion (finely diced) or 2 tbs finely sliced spring onions

2 jalapeno chillies (de-seeded and finely chopped)

1-2 tbs finely chopped coriander (to taste)

freshly ground black pepper and sea salt (to taste)

Method 

Sift flours and salt into a large bowl.  Make a well in the center and add the two eggs.  Add the milk and mix until you have a fairly smooth batter.  Add onion, chillies, corn kernels, coriander and seasoning.  Rest mixture in the refrigerator for 1/2 an hour.  Heat a heavy based frying pan and add a little oil and butter.  When hot add the corn mixture in spoonfuls.  Cook on both sides until golden brown.  Drain on a rack.

* see archive for December 2010

* see archive for May 2011