Tag Archives: corn

These Oven-Baked Zucchini and Corn Fritters Are the Perfect Dinner Side Dish

Got too much summer zucchini and corn? Don’t quite know what to do with it? This recipe combines two of summer’s greatest hits and uses the oven to bake crispy vegetable fritters without all the hassle of deep frying. Lots of corn fritter recipes use only corn, but by adding grated zucchini, you’ll add a different texture (and a pop of colour!). The fritter is perfect on its own, served with a little sour cream and some pesto for the ultimate light summer meal. However, they’re also a great side dish, served with roast chicken or as an accompaniment to a summer BBQ. These will be on repeat in the summer and can just as easily be made in winter using frozen corn.

Oven-Baked Zucchini and Corn Fritters

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 60 minutes
Servings: 16 fritters

Ingredients:

2 medium zucchini, washed and grated (approx. 2 cups grated)
1 ½ cups corn kernels (from 3 small cobs or thawed and drained if frozen)
¼ cup panko breadcrumbs
1 cup shredded cheese (use something sharp, like Cheddar)
3 large eggs, lightly beaten
1 tsp flaky sea salt
½ tsp freshly ground black pepper
Pinch red pepper flakes (optional)
Sour cream and pesto to serve

Directions:

1. Preheat the oven to 375˚F. Line two baking trays with parchment paper. Place a few layers of paper towel on your countertop.

2. Squeeze the water out of the grated zucchini with a cheesecloth or tea towel. Place the squeezed zucchini on the paper towel in a single layer. Place a few more paper towels on top and gently pat dry.

3. Once dry, place the zucchini in a large bowl with the corn kernels, breadcrumbs, cheese, eggs, salt, pepper and optional red pepper flakes and mix well to combine, using a wooden spoon or your hands.

Related: 50+ Zucchini Recipes You’ll Absolutely Love

4. Using a 3-Tbsp cookie scoop and packing the mixture in tightly, scoop out mounds of the mixture and place them about 1 inch apart on the baking trays. If you don’t have a cookie scoop this size, use a ¼ measuring cup filled ¾ full of the mixture. If you notice lots of liquid in your mixture, make sure to drain it before you place on the tray.

5. Bake for 15 minutes, then use an offset spatula to carefully flip the fritters flattening them slightly as you do. Be careful, they are a bit fragile still!

6. Bake a further 10 to 15 minutes, until the fritters are crispy and golden on both sides. Serve with sour cream and pesto. Enjoy!

Like Mardi’s fritters? We also love her cheesy, comforting butternut squash tartiflette and mixed berry galettes for a sweet treat.

Grilled Chili Corn with Coconut Lime Cream

Eating grilled corn straight off the BBQ in the summer sun is one of life’s greatest (and tastiest!) pleasures, but how about dressing things up a little with a coconut-lime cream sauce, some chili butter and fresh cilantro. To celebrate National Corn on the Cob Day (June 11), we suggest you take your cobs up a notch with this simple and delicious recipe.

Prep Time: 10 minutes
Cook Time: 35 minutes
Makes: 6 servings

Grilled Chili Corn with Coconut Lime Cream

Ingredients:

Coconut Lime Cream:
1 Tbsp coconut oil
2 garlic cloves, minced
1 Tbsp minced shallot
¼ tsp cumin
1 cup canned full fat coconut milk
1 Tbsp lime juice
2 Tbsp pickled jalapeno brine (for extra spice add 1 Tbsp finely minced fresh or pickled jalapeno)
2 tsp arrowroot flour
2 tsp water
¼ teaspoon sea salt

Corn:
6 cobs of corn, husks and silks removed
4 Tbsp vegan butter (melted)
½ tsp chili powder
¼ cup chopped fresh cilantro

Directions:
1. In a small sauce pan over medium-low heat, sauté garlic, shallot and cumin in coconut oil for 2 minutes stirring constantly. If using minced fresh or pickled jalapenos, add in with these ingredients.
2. Add coconut milk, lime juice, sea salt and pickled jalapeno brine, and bring up heat to medium to simmer the mixture. Whisk frequently.
3. Once at a simmer, mix arrowroot flour with water in a small bowl and add to the coconut sauce. Whisk constantly for 8 minutes until thickened, and then remove from heat.
4. When you’re ready to grill corn, melt vegan butter and stir in chili powder.
5. Brush the corn with this chili butter once it hits the grill. Baste one or two more times while you grill them on the barbecue for approximately 25 minutes.
6. Serve each corn on the cob with a generous drizzle of coconut lime cream and fresh chopped cilantro on top.

Note: You can prepare the coconut lime cream sauce in advance and refrigerate until you serve the corn. It will thicken even more.

See more from hot for food on their YouTube channel.

bbq corn on the cob

5 Insanely Tasty Ways to Top Corn on the Cob

When the heat of summer hits and its bounty finally brings sweet corn, there’s no better way to celebrate than by throwing some ears on the grill.

Eating corn right off the cob is so satisfying and the smokiness from the grill only adds to the depth of flavour to these sweet ears. Most people dress their corn the classic way, slathering on butter and salt before gnawing away. But grilled corn on the cob is basically a blank canvas, perfect for adding flavours and toppings.

This summer, skip the butter and get creative with one of these five ways to top your cobs.

bbq corn on the cob

Middle Eastern
Spread with a little butter then add Za’atar, a Middle Eastern spice blend. Top with feta cheese and a squeeze of lemon.

Maple Mustard
Mix equal parts grainy mustard and maple syrup to make corn on the cob that begs to be served with ribs.

Everything Bagel
If you are reminiscing about breakfast, test out this recipe that mimics the best bagel flavour out there. Give your corn a good smear of either butter or cream cheese and sprinkle with equal parts dehydrated onions, poppy seeds and sesame seeds.

bbq corn on the cob

Korean Spice
Add a bit of Korean flare to your corn on the cob by drizzling mayonnaise and gochujang, a sweet-and-savoury Korean condiment, over the corn. Sprinkle with sliced green onion and toasted sesame seeds.

Cacio y Pepe
Italians know that the best way to top their pasta is simply with butter, Parmesan, salt and pepper. Adopt the Italian mentality, but apply it to corn. Slather your cob with butter, then sprinkle liberally with finely grated Parmesan cheese. Finally, season with fresh ground pepper and a pinch of salt.

Can’t get enough summer corn? Try these 40 Fresh Corn Recipes.

Grown-Up Summer Corn Salad

By Denise Bustard

Eating corn on the cob is always at the top of my summer bucket list, along with fresh berries, cherries and s’mores. There is just something about corn on the cob that represents all things summer to me. For one thing, it is the ultimate easy summer food. And I’m sure that everyone remembers eating it as a kid on a hot, sticky summer night, pretending to be a typewriter…chomp, chomp, chomp, ding! (I’m not alone here, am I?)

As a grown up, I look for new ways to enjoy my summer corn, and this salad is my new favourite way! It is healthy, packed with summer produce (hello, blueberries and fresh mint) and other delicious goodies (goat cheese and sliced almonds). The barley gives it some staying power, the almonds some crunch, the blueberries and corn a hint of sweetness, and goat cheese lends creaminess to it all. Best of all, it is easy to make this salad ahead of time, and it’s a perfect picnic lunch or barbecue side.

Grilled Corn and Barley Salad with Goat Cheese and Blueberries
, Courtesy of Denise Bustard, sweetpeasandsaffron.com, Calgary, AB

A fresh and summery salad that’s perfect for a barbecue.

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Prep time: 20 minutes
Cook time: 60 minutes
Yields: 6 servings

Ingredients
Vinaigrette:
1/4 cup (50 mL)white wine vinegar
1/4 cup (50 mL) olive oil
2 tbsp (30 mL) honey
1/2 tsp (2 mL) Dijon mustard
salt and pepper, to taste

Salad:
1 cup (250 mL) pearl barley (uncooked)
2 cobs corn, husks removed
1 cup (250 mL) blueberries
1/2 cup (125 mL) sliced almonds
1/4 cup (50 mL) red onions, sliced
1/4 cup (50 mL) chopped parsley
1 pkg (4 oz/115 g) soft goat cheese, crumbled

Directions
Vinaigrette:
1. In bowl, whisk together vinegar, oil, honey, mustard, salt and pepper. Set aside.

Salad:
1. Cook barley according to package directions. Allow to cool completely.
2. Meanwhile, heat barbecue to medium-high heat. Spray grill rack lightly with cooking spray. Grill corn, turning every 5 minutes, for 25 minutes. Cool, then cut kernels from cobs.
3. In large bowl, combine barley, corn, blueberries, almonds, red onion, parsley and goat cheese.
4. Pour reserved vinaigrette over salad ingredients and toss gently to combine.

Click here to print, save or share this Grilled Corn and Barley Salad recipe.

Sweet Peas & Saffron
Sweet Peas & Saffron is a food blog run by busy mom and grad student Denise. Here you’ll find a variety of fast and healthy dinners that are perfect for busy families who struggle with the 5 p.m. “what’s for dinner?” dilemma.

Creamy Vegan Roasted Corn Chowder

Here’s a delicious and easy recipe for using up left over corn on the cob. If you’re feeling ambitious, this corn chowder is totally worth it. While it may seem a little complicated it really isn’t, and it’s so darn tasty!

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Ingredients:
1/2 cup raw cashews (soaked for 3 hours)
1/2 cup water
1 cup roasted corn kernels (4 cobs)
1 cup yellow onion, finely chopped
1 cup carrot, finely chopped
1 cup celery stalk, finely chopped
2 garlic cloves, minced
2 Tbsp grapeseed oil
1 Tbsp fresh thyme
1/2 tsp smoked paprika
1 tsp chilli powder
1 tsp sea salt
1 tsp ground pepper
4 cups vegetable stock
1 1/2 cups roasted corn kernels
4 cups baby spinach leaves

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Directions:
1. Drain and rinse soaked cashews. Place in a vitamix or high powered blender along with 1/2 cup of water and 1 cup of roasted corn kernels. Blend until smooth and set aside.
2. In a large pot, saute yellow onion in 2 Tbsp of grapeseed oil over medium heat for 2-3 minutes, stirring frequently with a wooden spoon until soft. Stir in minced garlic and cook for another minute. Then toss in celery and carrots and saute for another 5-6 minutes, until everything is soft and has started to release moisture.
3. Add in thyme, smoked paprika and chilli powder combining with the carrot and celery mixture. Saute for another 1-2 minutes, while the herbs and spices become fragrant. Add in sea salt and pepper plus 2 cups of vegetable stock and stir to combine. Simmer this mixture for 8 minutes.
4. Then add in all the cashew cream you blended earlier, 2 more cups of vegetable stock and 1 1/2 cups of roasted corn kernels. Simmer on medium for 7-8 minutes, until a light bubbling occurs. Then fold in 4 cups of spinach leaves and simmer on low for another 20 minutes to allow the flavours to combine.

See more from hot for food on their YouTube channel.

Vegan Corn Zucchini Fritters with Jalapeno Cream

It’s National Corn Fritter Day! We love celebrating this tasty comfort food so we’ve come up with an easy vegan recipe with all the elements of a classic corn fritter. Plus, we whipped up a spicy and tangy jalapeno cream to dip them in. You can thank us later!

Prep Time: 30 minutes
Cook Time: 20 minutes
Makes: 12 fritters

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Ingredients:

Jalapeno Cream (makes 1 cup):
¾ cup cold-pressed olive oil
½ cup non-dairy milk
3 tsp apple cider vinegar
1 Tbsp pickled jalapeno slices (5-6 slices)
1 garlic clove
¼ tsp ground mustard
¼ tsp sea salt

Corn Zucchini Fritters:
2 cups frozen corn, thawed and drained
1 ½ cups shredded zucchini
¼ cup finely minced shallot
½ cup all-purpose flour
½ cup fine corn meal
1 Tbsp nutritional yeast
½ tsp sea salt
¼ tsp paprika
¼ tsp nutmeg
¼ tsp ground pepper
¼ cup non-dairy milk
4 Tbsp vegetable oil (for frying)

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Directions:
1. In a blender, add non-dairy milk, apple cider vinegar, ground mustard and sea salt. Blend on high while slowly adding the olive oil. Blend until thick and smooth. Then add pickled jalapenos and a garlic clove, and continue blending until they’re well combined into the sauce. Refrigerate for at least 1 hour before serving.
2. Place shredded zucchini in a strainer and coat with ¼ tsp of sea salt. Let it sit for 10 minutes and then squeeze the excess water out of the zucchini shreds with your hands.
3. Place zucchini in a large mixing bowl with corn, minced shallot, all-purpose flour, corn meal, nutritional yeast, and ¼ teaspoon of sea salt, ground pepper, paprika and nutmeg. Stir to combine well.
4. Then stir in non-dairy milk and combine into a thick batter.
5. Heat a non-stick pan to medium heat with 2 Tbsp of vegetable oil. Use a scant ¼ cup of batter for each fritter and shape into a patty with your hands.
6. Place 2-3 fritters in the pan at a time and fry 1 ½ – 2 minutes per side, until golden brown on the outside. Add another 2 Tbsp of oil to the pan once you’ve fried about 6 fritters.

See more from hot for food on their YouTube channel.