22 Aug

Taste of Summer

Today I felt it was a good idea to share a recipe from my collection, I get recipes from various sources and this one is a favorite.

Corn fritters are a favorite in my house and this recipe gives them a kick in the pants! Get your hands on some fresh GMO free, organic corn and go to town!


Spicy Corn Cakes with Smoked Cheese and Chilies

Serves 4 to 6


1/2 tablespoon olive oil

1/2 medium -size red onion, diced, about 1 cup


3 ears of organic corn, shaved of kernels, about 3 cups kernels

1/4 teaspoon cayenne pepper

2 or 3 organic jalapeno chilies, seeded and thinly sliced

1 tablespoon fresh lemon juice

2 pastured eggs, separated

1/2 pound ricotta cheese, about 1 cup
Cheap Jerseys
1/2 cup milk

1/2 cup unbleached white flour

1 teaspoon baking powder

2 ounces smoked cheese or a good pepper jack, grated, about 3/4 cup

Olive oil for the pan


1. Heat the olive oil in a large skillet; add the onion and 1/2 teaspoon salt. Saute over

medium heat until soft, about 5 minutes. Add the corn and the cayenne; saute for about 5


until the corn is tender. Add the chiles and lemon juice to the warm corn, transfer to a bowl,

and allow the mixture to cool.

2. Beat the egg whites to stiff peaks. In a medium-size bowl, combine the egg yolks, ricotta,

and milk. Stir in the flour, 1/2 teaspoon salt, and the baking powder, then add the smoked


Stir the corn mixture into this, then fold in the egg whites.

3. Lightly oil the skillet over medium-high heat, and spoon the batter into it, making 3-inch

cakes. Cook for about 3 minutes on each side, until the cakes are lightly browned.

Keep warm in a low oven until all are cooked. Serve immediately with Fresh Tomato Salsa.

Fresh Tomato Salsa

Makes about 2 cups

1/4 cup diced red onion

Champagne vinegar, or vinegar of choice

1 pound ripe organic tomatoes, cored, seeded, and chopped

2 or more organic jalapeno chilies, seeded and finely diced

2 tablespoons coarsely chopped organic cilantro

salt and pepper

Toss the onion, tomatoes, chilies, and 1/4 salt together. Season to taste with salt and vinegar.

Gently stir in the chopped cilantro. Serve at room temperature.



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