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.
- 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…