Summertime Roasted Corn with Avocado Salad

I'm excited to share with you a recipe from one of my newest cookbooks that I'm a huge fan of already!  First thing is first, this cookbook is fantastic.  It's called Seasons in the South and it's by a Georgia gal name Ginny McCormack.

I've fallen in love with how she almost tells a story through food!  The recipes are tried and truly Southern, and they're divided into the 4 seasons and by meal or occasions, which makes it more enjoyable to look through.  I'm a seasonal cook, and I've always appreciated the different seasons so it is delightful to find a cookbook like this one that divides the recipes that way!  The pictures are extraordinary in here.  Each spread has a large photo that's beautifully capturing the essence of the season through scenery, table-scapes, and the prepared recipe.

The cookbook is filled with bits of stories or quotes that apply to that particular season or the meal the recipe is in. It's really a delight to look through!

This is in no way a paid endorsement, but I want to pass my favorites along to you all.  This cookbook is definitely a favorite!

This roasted corn salad comes from the summer section of the book, and it is every bit as tasty as it sounds!  I made it for the very first time tonight, and I can honestly say my pictures don't do the flavor justice... It's sooo delicious!

Our son even asked for seconds.  For a salad!!

This dish is easy to put together and has ingredients in it that nod to a summertime picnic "on the grounds", as my family would say.  The corn is roasted in the oven and couldn't be simpler to prepare, but you can certainly grill it to take the flavor one step further.  There's something about the toasted flavor from the fresh corn alongside the spicy onion, bright tomato and creamy avocado that whisks you away to a tropical beach along the Mayan Riviera! The vinaigrette with citrus and spice isn't heavy at all but enhances all the flavors.

Get out some extra lemon and lime and make some delicious sweet tea or fresh lemonade to sip as you chop up the salad on these sun drenched evenings.  Fire up the grill and put on some steak, chicken or even fish tacos would be decadent with this on top!! I hope this will become your new favorite summer salad, I know it will be mine!

Roasted Corn with Avocado Salad
Adapted from: Seasons in the South

Salad:
6 ears corn, husks removed
olive oil for brushing
3c. grape tomatoes
1/2c. red onion, chopped (I had Vidalia so that's what I used.)
1/2c.green pepper, chopped
1 medium avocado, peeled, pitted, and cut into small chunks
1/2c. fresh cilantro (I used flat leave parsley)
8 oz. feta cheese (I omitted this particular time.)

Preheat oven to 400 F. In a small bowl whisk together vinaigrette ingredients. Set aside.

Brush ears of corn with oil.  Place them on a baking sheet (I used a cast iron skillet.)and roast for about 30 minutes until they begin to brown. Line the pan with foil for easier clean up. I turned them a couple times. Allow to cool a bit before removing corn from the ears with a sharp knife.

In a mixing bowl, combine corn and all remaining ingredients.  Add the vinaigrette and toss to coat. Serve immediately or refrigerate.

Vinaigrette:
3/4 c. (extra virgin) olive oil
4 Tbsp. lime juice (I just had lemons so I used lemon juice.)
2 tsp. ground cumin
11/2 tsp. chili powder
1/2 tsp. salt
1/4 tsp. fresh cracked black pepper

Makes 8 servings

Summer's Bounty Fresh Corn Fritters

This summer I've really taken advantage of all the delicious bounty of fresh corn we've had in Kentucky this year!  There is something so wholesome and summery about shucking silky corn and cutting it off the cob.  I feel like my inner Little House on the Prairie spirit comes alive!  Then you're left with golden or peaches and cream (my fave) niblets that are ready to do so many beautiful things with.

Fresh corn is of my favorite vegetables to eat, and our children love it every bit as much!!  :)  That's a good excuse to buy even more and try out new recipes. Yay!  I made corn chowder a couple weeks ago and it was a hit, but these fresh corn fritters are just down right mouth-watering delicious!!! 

From what I gather, corn fritters are corn cakes.  Tomato/ tomahto.  I think "fritter" is just fun to say!  If you're a country mouse like me, you probably have made hush puppies or fried corn bread before.. (Insert: if not, you haven't lived yet.  Get on this Southern train!) ... and these fritters are pretty similar to those delicious things.  

Let me elaborate.

Freshly cut corn is stirred into a thick and creamy corn meal and flour batter that's laced with a little sugar and a dash of heat.  They are pan fried to a golden brown--preferably in cast iron--which makes them crispy on the outside and still moist.  Then drizzled with lush raw honey to finish.  These cakes are brimming with corn, and I think they're the most perfect summer side with almost anything!  Last night I made them with Sticky Crock Pot Drumsticks and baked beans.  It was a great meal.  

I'm finally back in the swing of things with my cooking.  It took a couple months after bringing home our children to re-learn how to cook while meeting every one's needs.  Lol, it was taking me almost 3 hours to make supper....  That wasn't flying!  Now, our kiddos have more understanding of what mommy is doing in the kitchen, and that it takes time and work to put dinner on the table.  :) I really enjoy cooking for my family now!!  

Thankfully, we had very generous friends and church family who brought us amazing, homemade suppers during the first 3 weeks!  I could've kissed them for that!! I can't express what a big help it was in that difficult first month.  Now that I'm fully aware of how much you can bless a new mommy and daddy with a hot meal, I'll be sure and do the same for others.

My husband and children LOVED these corn fritters, so they'll be something I'm anxious to make again!  I made a big batch so we have some leftover ones to enjoy with breakfast or another meal soon.  Though I have to say, they are the best hot and sizzling just out of the skillet.  If you're up to you ears with ears of corn (hehe), you really need to make some fresh corn fritters!  Let me know what you think!

I found the original recipe at Tamarind and Thyme.  I changed a few things including the addition of some cornmeal, which I think is essential. This recipe is about double of the original.

Fresh Corn Fritters

Serves 4-6 generously

1 1/2 c. All purpose flour

1/2 c. Yellow cornmeal

2 tsp. Baking powder

1/2 tsp. Salt

1/2 tsp. Smoked Paprika

Dash of Cayenne Pepper

2 Tbsp. Sugar

2 Extra large eggs

3/4 -1 c. Milk (You want enough to make a very thick pancake batter consistency.)

Fresh corn kernels cut from 4 cobs

Oil for frying

Honey, for drizzling!(!)

In a large bowl, mix together flour, cornmeal, baking powder, paprika. Cayenne, salt and sugar.  

Stir in the cracked eggs one at a time, then gradually stir in the milk until it's a thick pancake consistency or close to hush puppy batter (for all you Southern folk :).  Stir well to combine.

Stir in the corn.

In a large cast iron skillet, add canola or peanut oil about 1/2 inch deep, and put on medium heat.  Once the oil is hot,  (which you may need to turn it up to medium high for the right temp at first) begin pouring about 1/4 c of batter for each corn fritter.  If you need to, smooth out the batter a bit with your measuring cup you used to pour.

See?  You want them to get all bubbly before you turn them.

Carefully, turn each one.  They should be a golden brown.  

Once flipped, carefully smash down just a little if the cake looks too thick to cook through.  If you do happen to find your fritters are getting too dark, turn down your heat a little.  Remove the fritters when both sides are golden.  It only takes a few minutes per batch.  

Sprinkle with salt when they've just come out.  

I like to line a cookie sheet with paper towels for them to drain on.  I keep the cookie sheet in the oven on about 275 degrees while frying the next batch so the fritters stay really warm.

After you pile them high on a platter, take your delicious honey and make these the best corn fritters ever by drizzling it all over!  It's okay if it gets on the plate, too... just more to sop up! 

Share, eat and enjoy.

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