Food Waste Free Recipes

Grilled Corn Fritters with Hot Honey Crema

  • Side
  • Cooking Time: 10 minutes
  • Preparation Time: 10 minutes
  • Serves: 5
  • Difficulty: Easy
Recipe provided by Jackie Gebel
https://www.instagram.com/noleftovers/

Nothing says summer barbecue quite like fresh corn on the cob. Easy to prepare and a crowd favorite, I usually pick up some of the summer’s bounty from my local farmers market and throw them on the grill as an easy side. It’s hard to predict how many ears I need (my Dad will eat two himself and some people just want a half). To avoid letting any food go to waste, I came up with a delicious recipe to upcycle any leftover corn into crispy fritters that are perfect for snack or tasty side dish.

I love using the Morton® Fine Himalayan Pink Salt because the crystals dissolve quickly and blend easily, giving an even flavor. I top off the recipe with Morton® Coarse Himalayan Pink Salt to add both a pop of flavor and a pop of color to the finished fritter.

Ingredients

  • 2 cups (~4 ears) grilled sweet corn, cut off the cob (can also use canned/frozen)
  • 2 large eggs, beaten
  • ¼ cup yellow cornmeal
  • ¼ cup all-purpose flour
  • ½ tsp baking powder
  • ½ tsp Morton® Fine Himalayan Pink Salt, plus more to taste
  • ¼ tsp ground black pepper
  • ¼ tsp paprika
  • ¼ tsp garlic powder
  • 1 scallion, thinly sliced
  • 1/3 cup of parsley, finely chopped
  • ¼ cup milk
  • 2 tbsp colby jack or parmesan cheese (optional)
  • Vegetable oil for frying
  • Lime wedges (garnish)
  • ½ cup sour cream
  • 1/8 tsp garlic powder
  • 1/8 tsp Morton® Fine Himalayan Pink Sea Salt
  • 1 tbsp lime juice
  • 1 tbsp hot or regular honey
  • ¼ tsp chili powder
  • ¼ cup chives, finely chopped

MORTON®
FINE HIMALAYAN PINK SALT

  1. Slice the corn kernels off the cobs and set aside (4 ears = ~2 cups).

  2. In a large bowl whisk together your dry ingredients: cornmeal, flour, baking powder, Morton® Fine Himalayan Pink Sea Salt, pepper, paprika, garlic powder, and parsley.

  3. Then add in the milk + eggs to the dry, combine thoroughly with a mixer or food processor until thick.

  4. Next, add in your corn kernels, sliced scallion, and cheese (if using) – combine well with a spoon until all the kernels are well-coated.

  5. In a large nonstick skillet over medium-high, heat about ¾ inches of oil to about 365°F. Working in batches, add heaping spoonfuls of batter into pan (gently pressing them down with your spoon so they flatten into patties).

  6. Cook until golden brown – about 4 minutes per side.

  7. Remove from the pan and place on a paper towel-lined wire rack or plate, and repeat until all corn fritters are fried. (You can keep them warm in a 200°F oven while you fry up the remaining batch)

  8. Finish the corn fritters by sprinkling over a touch of Morton® Coarse Himalayan Pink Sea Salt, then garnish with lime wedges. You can serve plain or with a side of our Hot Honey Crema.

  9. For Crema: combine the (16-22) ingredients and mix by hand, then mix in chopped chives.