Grilled Corn Fritter Salad Stack Recipe for a Meatless Monday on the Grill
“Sex is good, but not as good as sweet, fresh corn.”Â — 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.
** 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