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
- 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)
- 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.)
- 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.
- Serve topped with feta.
And then I found this second corn fritter recipe on Epicurious. Who doesn’t like a fritter.
- 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
- Sour cream and lime wedges, for serving
- 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.
- Add 2 cups fresh corn kernels, 1 thinly sliced scallion, and 1/2 finely chopped seeded jalapeño; pulse 2–3 times.
- 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.