Fresh, sweet corn is one of the delights of summertime – the only time when you can get it truly fresh. This amazing food is technically a grass and at one time expressed itself in hundreds or thousands of different varieties. Today, thanks to corporate agri-business companies like Monsanta and their GMO seeds, we have a small fraction of “real” corn left. I will not eat corn unless I know it is organic or originates from heirloom seeds.
Unfortunately, most corn today had its origins in a laboratory and this is not corn to me. Most of the corn grown today is used to feed cattle or create fuel and is not even meant for human consumption. Think of all that farmland we could be using instead to grow real food like vegetables, for instance. And we could actually let the cows eat grass (they are ruminants, after all!) Take a stand and buy organic corn, grow your own corn or boycot genetically engineered corn. If you don’t take a stand now, corn may be a food you tell your grandchildren about someday.
- Sweet Corn Fritters
- 2 cups fresh organic, non-GMO corn kernals (from about 3-4 medium ears of corn)
- 2 tablespoons organic almond flour, organic all purpose flour, white spelt flour, sprouted grain flour or gluten free flour
- 2 large eggs, separated
- 1/3 cup minced scallions or green onions
- ½ teaspoon sea salt
- ½ teaspoon paprika
- ½ teaspoon ground coriander
- ¼ teaspoon freshly ground pepper
- Pinch of cayenne powder
- 1/3 cup organic, cold pressed extra virgin olive oil
- 1 tablespoon organic or grassfed (preferably raw) butter
- Avocado, Tomato and Mango Salsa
- 1 mango – peeled, seeded and diced
- 1 avocado – peeled, pitted, and diced
- 4 medium tomatoes, diced
- 1 jalapeno pepper, seeded and minced
- ½ cup chopped fresh cilantro
- 3 cloves garlic, minced
- 2 tablespoons fresh lime juice
- ¼ cup chopped red onion
- 3 tablespoons olive oil
- <strong>In a large bowl</strong>, stir together corn, flour of choice, egg yolks, scallions, salt and spices. With an electric mixer or a wisk, beat the egg whites until stiff. Then stir in 1/3 of the egg whites into the corn mixture. With a spatula, gently stir in the remaining egg whites into the corn mixture in 2 more additions.
- <strong>In a large skillet</strong>, heat the oil and butter over medium heat. Being careful not to crowd the pan, carefully drop in some of the corn mixture into the hot oil by the tablespoon. Cook each fritter for 2-3 minutes until browned. Flip and brown for 1-2 more minutes until browned on the other side. When fully browned, transfer fritters to a plate or platter lined with paper towels. Add new oil and butter to pan if needed and cook remaining fritters. Serve hot with sour cream and/or salsa. Enjoy!
- In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.
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