Grilled Corn Fritter Salad Stack Recipe for a Meatless Monday on the Grill
September 6, 2010 in Entrees, Gluten Free, Healthy Fare, Side Dishes, Vegetarian Entrees
Corn Fritter Salad Stack with Tomatoes and Arugula
“Sex is good, but not as good as sweet, fresh corn.” — Garrison Keillor
I agree with America’s favorite radio host that corn – while sweet and fresh – is one of the very best simple pleasures of life. When I bite into a steamy ear dripping with butter and salt, IÂ just want to stand up and shout “Life is GOOD!” Naturally, I am always looking for easy recipes that will enhance corn’s golden goodness. Especially easy, flavorful and healthy meals. Yes, I did use the word “healthy,” which corn is when eaten in its whole state. Who says you can’t do Meatless Monday on the grill?
(**Food Trivia Question: Is corn a vegetable or a grain? See the end of this post for the answer!)
There are two schools of thought on corn fritters: deep fry them so they’ll be globe shaped, or make them pancake style. I think you can tell by the photo which style I chose. That way, you can make a pretty stacks with a little dressed arugula and some ripe tomatoes. And, a bonus: this easy dinner takes 20 minutes, max – even if you have to shuck the corn!
SUMMER’S END GRILLED CORN FRITTER STACKS RECIPE
Serves 4 as a main dish; Total time 20 minutes
1/2 cup all purpose flour*
1 teaspoon baking powder
1/3 cup 2 per cent milk
1 egg, beaten
1 1/2 cups grilled corn kernels (kernels cut from two large ears that have been grilled)
1/3 cup thinly sliced green onions
1 teaspoon cayenne pepper sauce ( I like Frank’s)
8 cups arugula, dressed with a little vinaigrette
4 large ripe tomatoes, sliced 1/4 inch thick
Combine flour, baking powder and then stir in milk, egg, corn kernels, green onion and hot sauce.
Heat a large skillet to medium high heat and spread a little butter in skillet. Drop 1/4 inch mounds of batter into pan and then flatten into 1/2 inch thick cakes. Cook as you would cook pancakes, until golden brown on each side.
Serve stacked with alternating layers of fritters, tomato slices and arugula.
* TO MAKE A GLUTEN-FREE VERSION, REPLACE A P FLOUR WITH 1/4 CUP BROWN RICE FLOUR AND 1/4 CUP CORNMEAL.
Other corn fritters:
Thai Style Corn Fritters, Closet Cooking
Corn and Zucchini Fritter Stacks, Sippity Sup
Sweet Corn Fritters, The Daily Green
** OK, there is a huge debate about this among food experts, but it can be argued that corn is BOTH a vegetable and a grain.
– posted by Donna
What a lovely idea.
Thanks, Kalyn – they’re pretty and yummy, too!
Hahaha. Love the Keillor quote. Sounds yummy!
Jen – He’s one of my favorite old guys. And he’s right about the corn!
That corn fritter salad stack looks really good!
Thanks, Kevin – what’s better than fresh corn in the summer?
I’ve had corn fritters before but they were not that great. Will have to try yours!
Corn gets such a bad rep which is tragic because it really is good and good for you! I love the way you’ve prepared these fritters. Way to let the corn shine through.
Joanne – Sweet, summery golden goodness you can eat with your hands and then lick your fingers. Nothing better!
Stop it, that looks delish!
Carri – Agreed. I’m making them again tonight!
I’ve never had a corn fritter. It looks like a perfect end to summer meal.
Barbara – You MUST try these. Really.
This looks awesome, and a great way to get one last “hurrah” out of summer’s best ingredients, corn and tomato.
I am so sad that summer is leaving us!
Great recipe! I love corn as well–I think my favorite would have to be in the form of corn bread
so sweet of you to link to me! Your version looks delish and half! GREG
Hey Greg – come back often!
Thanks for the gluten free shout out. I love corn fritters but the flour always gets me!
Sara – I have made these several times in the last few weeks – they are becoming somewhat of a family favorite – and last night I made them with brown rice flour and sorghum flour. Verdict: Yum!