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Corn Two Ways

Corn Two Ways

Tonight’s dinner is brought to you by my friend, the fresh cob of corn. Corn on the cob is such a good friend that I picked up two ears of it today. As I was putting groceries away, I noticed I had 2 ears of my best friend in the bottom of the vegetable bin. I guess I need to work on my social skills…

The two new ears went in, the two old ears came out. It was actually fortuitous, because I was planning to make a lentil salad, today. I did – and added fresh corn. The second fun dish was a corn fritter of sorts. A burger with chopped fried peppers from the garden rounded out the plate.

First thing I did was cut the corn from the cobs and blanche a few minutes in boiling salted water. Drain, cool.

I probably have 8 or 10 different flours on hand at any given moment, so I pulled down some corn flour and my Italian “00” and went to work. I didn’t want to use a whole wheat or other strong flour and mask the corn flavor. Good corn is coming to an end – I want to enjoy it while it’s here.

Corn Fritters

  • 1/2 cup white flour
  • 1/2 cup corn flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp turmeric
  • 1/2 tsp garlic powder
  • 1/2 tsp pepper
  • 3/4 cup fresh corn kernels
  • 1 green onion, minced
  • 2 tbsp melted butter
  • water to make a stiff batter

Mix all dry ingredients with the corn. Drizzle in the butter then add enough water to make a stiff batter.

Fry in s small amount of oil until crispy on one side, flip, and continue cooking until crisp.

Crispy on the outside and soft on the inside. A perfect combination!

The Lentil Salad was just as easy.

Lentil and Corn Salad

  • 1 cup lentils
  • 1 cup fresh corn
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 1 bunch green onions, chopped
  • 3 tbsp assorted fresh herbs (parsley, mint, basil…)
  • olive oil
  • red wine vinegar
  • garlic powder
  • salt and pepper, to taste

Cook lentils according to package instructions. Drain and cool

Mix vegetables with lentils, herbs, garlic powder, and S&P. Drizzle with a bit of olive oil and a dash of red wine vinegar.

Serve cold or at room temperature.

This is a total clean-out-the-refrigerator type of salad. There are really no wrong ingredients or wrong amounts. It will be a luncheon staple for a few days.

And now I have two new ears of corn to deal with… Maybe a simple corn-on-the-cob will be on the menu in a day or two…

 

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