Delicious corn fritters, with two different toppings, depending on your mood or time of day. The fresh salsa topping makes for a great meatless meal or try the ham, cheese and maple syrup for a great weekend brunch recipe.
Corn Fritter Batter:
1 3/4cupscorn kernelsfresh, cut from the cob or frozen/thawed corn kernels
1/4cupdiced jalapenoseeds removed
Pinchor more of red pepper flakes
Freshly ground pepper
Fresh Salsa Topping:
1/2cupdiced fresh tomatoes
3Tbsp.finely sliced green onionlight green part only
Prepare the fritter batter:Place the corn and jalapeno in a large bowl. In a medium bowl, whisk together the flour, baking powder, salt, red pepper flakes and freshly ground pepper. Add the milk and egg and whisk until smooth. Add the batter to the corn/jalapeno mixture and stir to combine and coat the corn.
On the stove-top, heat a bit of oil in a skillet over medium-high heat. Use a large fork or slotted spoon to add battered corn to hot pan. You want to leave most of the excess liquid batter behind at this point and just add the battered corn/jalapeno. Use a spatula to spread the mixture in to an even layer. Add a bit more batter to any dry spots in the pan. Allow pancake to cook until golden underneath (about 10 minutes). Flip and cook the other side until golden as well (another 8-10 minutes). Serve topped with either fresh salsa or ham and cheese topping (See below for instructions for each. You can prepare either while the pancake is cooking).
For the fresh salsa: Combine all ingredients in a small bowl. Stir to combine. Allow to stand for a few minutes, then drain off any liquid in the bowl before spooning on top of the corn fritter. Serve a dollop of sour cream on top, if desired.
For the ham and cheese topping: Combine all ingredients in a small bowl and spoon on top of the corn fritter. Drizzle with some maple syrup.