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Corn two ways
Why decide when you can have it all? For the ones who can’t decide, here’s sweet, summery corn in as many ways as we can fit on a plate: silky puree, warm fritter, and crispy chip.
YIELDS
4
Ingredients
Corn Puree
- 8-9 ears corn, kernels removed and blanched for 2-3 minutes, divided
- 2 tablespoons (30 ml) butter
- 2 small onions, finely diced
- 2 1/2 cups (590 ml) blanched corn kernels
- 2 cups (470 ml) whipping cream
- Salt, to season
Corn Fritter
- Vegetable oil, for frying
- 3/4 cup (180 ml) flour, sifted
- 1 teaspoon (5 ml) baking powder
- 1 egg, beaten
- 1/2 cup (120 ml) milk
- 1 cup (240 ml) corn kernels
- 1/4 teaspoon (1.25 ml) salt
Assemble
- Remaining reserved corn kernels, to garnish
- 1 scallion, greens only, to garnish
- Blue corn chips, crumbled, to garnish
Directions
Corn Puree
- Melt butter in a saucepan over medium-low heat.
- Add onions and corn kernels and sweat until the onions are translucent, two to three minutes.
- Add the cream and bring the mixture to a simmer. Allow to gently simmer for eight to 10 minutes.
- Transfer the mixture to a blender and blend until smooth and creamy, with the texture of a thick soup. Season with salt.
- Keep the puree warm until needed.
Corn Fritter
- In a heavy-bottomed pot or Dutch oven, bring the oil to 350° F (175° C).
- In a bowl, combine the flour, baking powder, salt, egg, and milk. Whisk until just combined.
- Sprinkle the corn into the batter and fold in.
- Use a small ice cream scoop to carefully drop mounds of the batter into the hot oil and fry until golden brown and crisp, two to three minutes, turning often.
- Drain the fritters on paper towels.
Assemble
- In a shallow bowl, ladle in the warm Corn Puree to a depth of about half an inch.
- Arrange the fritters neatly over the top of the puree.
- Garnish with scallion, crushed tortilla chips and reserved corn kernels.
- Serve immediately. Enjoy!
