I was searching the web for corn recipes because the end of the corn season is almost upon us. I stumbled across this corn salad recipe by Mona Talbott, a chef with more than 25 years in the culinary industry, through Epicurious. And then just below this recipe was a corn fritter one. I felt like I had fallen upon on the jackpot. Made the salad (cooked the corn the day before like suggested) once and it was so easy to make and so refreshingly light that I made it again. I didn’t use the zucchini blossoms because I am not a fan of eating flowers.

Corn and Zucchini Salad With Feta

Ingredients

  • 4 ears of corn, husked
  • Kosher salt
  • 4 small zucchini (about 1 1/2 pounds), thinly sliced lengthwise on a mandolin
  • 8-10 zucchini blossoms, torn into large pieces (optional)
  • 1/4 cup coarsely chopped fresh basil
  • 1/4 cup coarsely chopped fresh flat-leaf parsley
  • 1/3 cup olive oil
  • 1/4 cup white wine vinegar
  • 1/2 teaspoon crushed red pepper flakes
  • Freshly ground black pepper
  • 4 ounces feta, crumbled (about 1 cup)

Directions

  1. Cook corn in a large pot of boiling salted water until bright yellow and tender, about 3 minutes; transfer to a plate and let cool. (Corn can be cooked 1 day ahead. Cut kernels from cobs; cover and chill. Bring to room temperature before using.)
  2. Cut kernels from cobs and place in a large bowl. Add zucchini, zucchini blossoms (if using), basil, parsley, oil, vinegar, and red pepper flakes and toss to combine; season with salt and pepper.
  3. Serve topped with feta.

And then I found this second corn fritter recipe on Epicurious.  Who doesn’t like a fritter.

Corn-Jalapeño Fritters

Ingredients

  • 2 beaten large eggs
  • 1/4 cup all-purpose flour
  • 2 tablespoons grated Parmesan
  • 1/2 teaspoon kosher salt
  • 2 cups fresh corn kernels
  • 1 thinly sliced scallion
  • 1/2 finely chopped seeded jalapeño
  • 2 tablespoons vegetable oil
  • Salt
  • Sour cream and lime wedges, for serving

Directions

  1. Pulse 2 beaten large eggs, 1/4 cup all-purpose flour, 2 tablespoons grated Parmesan, and 1/2 teaspoon kosher salt in a food processor to combine.
  2. Add 2 cups fresh corn kernels, 1 thinly sliced scallion, and 1/2 finely chopped seeded jalapeño; pulse 2–3 times.
  3. Working in batches, cook heaping tablespoonfuls of batter until golden brown, about 4 minutes per side; season fritters with salt. Serve with sour cream and lime wedges.

Two recipes made with the same ingredient (corn), both very easy to make, and yet they are so different.

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