Fresh Sweet Corn Fritters with Honey Chipotle Sauce (Adapted from Cooks Illustrated Recipe)
Nothing says summer more than fresh sweet corn piled high in the Farmer's Market. Peel back the husks and relish the sweet earthy smell of freshly picked corn. What better way to savor its amazing taste than with Fresh Sweet Corn Fritters topped with Honey Chipotle Sauce. The corn fritters are a snap to make. While they are best served when made, the leftover corn fritters can be refrigerated and reheated at a later date.
Servings: 12 Fresh Sweet Corn Fritters
Calories: 128kcal
Ingredients
Honey Chipotle Sauce
- ½ cup (4 ounces) mayonnaise
- 1 Tablespoon (0.75 ounces) honey
- ½ teaspoon Dijon mustard
- 1 Tablespoon minced canned chipotle peppers in adobo sauce
Fresh Sweet Corn Fritters
- 4 ears of fresh corn, kernels cut from cob (about 3 cups), divided (See Notes 1 and 2)
- 1 teaspoon plus ½ cup vegetable oil, divided
- ½ teaspoon salt, divided
- ¼ cup (1.25 ounces) all-purpose flour
- 1 Tablespoon cornstarch
- 2 Tablespoons freshly grated Parmesan cheese
- ¼ cup finely chopped green onion tops (See Note 3)
- ⅛ teaspoon freshly ground black pepper
- 1 large egg
- 1 Tablespoon chopped chives for garnish (optional)
Instructions
Honey Chipotle Sauce
- Combine all ingredients in a small bowl. Cover and refrigerate until ready to use. Yield: About ¾ cups.
Fresh Sweet Corn Fritters
- Purée half of the corn (about 1 ½ cups) in food processor fitted with steel blade for 15 to 20 seconds, scraping down the sides half way through. Set aside.
- Heat 1 teaspoon vegetable oil in a large skillet over medium-high heat until hot. Add remaining 1 ½ cups of the corn and ¼ teaspoon of salt. Cook, stirring frequently for 3 to 4 minutes, or until lightly browned. Transfer to a medium bowl.
- Add puréed corn to same skillet over medium-high heat. Cook, stirring frequently for 5 minutes, or until thickened. Transfer to bowl with cooked corn kernels. Stir to combine. Allow mixture to cool for 15 minutes.
- Add flour, cornstarch, chopped green onion tops, Parmesan cheese, remaining salt, and pepper to corn mixture. Stir to combine.
- Beat egg until well combined. Add to corn mixture. Stir until all ingredients are well incorporated. May be covered and refrigerated at this point.
- Heat ½ cup vegetable oil in large skillet over medium heat until. Drop 2-tablespoon portions for corn mixture into pan. Gently flatten to about ½-inch with the back of a spoon. Cook until golden brown on both sides, 3 to 4 minutes per side.
- Transfer to paper towel lined plate. Cook remaining fritter batter.
- Garnish with chopped chives and serve with Honey Chipotle Sauce on the side. (See Note 4)
- Yield: 12 Fresh Sweet Corn Fritters. (See Note 5)
Notes
- May use frozen corn in place of fresh corn.
- The easiest way to cut off the kernels is to set the cob vertically on a small bowl placed inside of a larger bowl. That way, the knife can go all the way to the bottom of the cob, and the kernels (mostly) end up in the larger bowl!
- May use chives in place of the green onion tops.
- May use a garlic aioli made by combining ½ cup of mayonnaise with 2 cloves of minced garlic, and 1 ½ teaspoons fresh lemon juice in place of the Honey Chipotle Sauce.
- Leftover Corn Fritters can be refrigerated, and reheated at 350° F for 15 minutes.
Nutrition
Calories: 128kcal | Carbohydrates: 12g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 198mg | Potassium: 95mg | Fiber: 1g | Sugar: 3g | Vitamin A: 180IU | Vitamin C: 2.6mg | Calcium: 14mg | Iron: 0.5mg