Corn on the cob, is somewhat limited in it culinary uses, but once removed from the cob, it is immediately open to a world of possibilities. You can remove it raw, but I prefer to cook it on the cob and remove it afterwards. How you cook it is up to you, boiled, BBQ’d in the husk or grilled. Then you simply cut downwards with a sharp knife, and there you have it. It now looks like it comes out of a tin, but fresher and taster ever without all the salt and sugar of the tinned variety.
This fabulous recipe is from Jane Baxter, who was Head Chef in the early days of the Field Kitchen and really is worth the effort. Serve with Guacamole, a home-made fresh tomato salsa (for recipes, follow links) or just sour cream and a squeeze of lime. If you are making them for the kids, you can omit the chilli from the fritters and just spice up the salsa’s instead.
Adapted from Riverford Farm Cookbook – Tales from the Fields by Guy Watson and Jane Baxter. This makes a lot of fritters. You might want to half the recipe
3 corn cobs (about 400g)
125g plain flour
1 tsp baking powder
2 tbsp polenta
1 egg yolk
2 tbsp crème fraîche
100 ml milk
2 tbsp butter
1 red chilli, finely chopped
½ red onion, finely chopped
1 tbsp fresh coriander, chopped
2 tsp olive oil
salt & pepper
Peel the husks off the corn cobs, then cook them in boiling water for about 10 minutes, until just tender. Drain well. (Or BBQ in the husks) Cut off the kernels.
Put the flour, baking powder, polenta and sugar in a bowl. Add the eggs and yolk and beat together. Gradually beat in the crème fraîche and milk until you get a thick, smooth batter. Heat half the butter in a pan until brown and add it to the batter. Add the chilli, onion, corn and herbs and season well with salt and pepper. Heat the oil and the remaining butter in a frying pan until quite hot. Drop tablespoonfuls of the mixture into the pan and fry over a medium heat for about 2 minutes on each side, until golden brown. Serve immediately.