Yup. That would be two corn recipes from yours truly.
In a row.
Pretty sure avoiding repeats is food blogging 101.
The hell with it though, because seasonal corn deserves the spotlight.
Just look at that charisma.
These beauties are a cinch to throw together in under 20 minutes. I used fresh corn right off the cob, but these are also a great way to use up leftover corn (as if that’s even a thing).
I’ve seasoned these simply with chives, salt and pepper because I want the corn to be best in show.
While these are best served immediately due to the crispy factor, they’re still almost as good reheated in a 400F oven for 5-7 minutes.
Serve them on their own or with with some kind of awesome creamy dip.
- 2 cups fresh corn - about 2-3 cobs (leftover corn works well and frozen can work too)
- 1 Large egg (lightly beaten)
- 1/2 cup water
- 1/2 cup all purpose flour
- 2 tablespoons fresh chopped chives
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons canola oil (divided)
||Remove corn from the cob by standing the corn on one end inside a large bowl. Run a sharp knife along the length of the cob and remove one strip at a time. |
||In a separate bowl, mix egg and water. Add flour, salt and pepper and stir until just combined. Add corn and chives and stir until batter is incorporated. |
||Over medium heat in a non-stick pan (a cast iron works beautifully), add 2 tsp canola oil. Drop batter by ¼ cups in to the pan and flatten slightly into circles. Cook for 2-3 minutes per side until lightly browned. Add an additional 2 tsp canola oil between batches. |
||Serve immediately or reheat in a 400F oven for 5-7 minutes. |