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, I  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

I make a cold shrimp salad with avocado and mango in an Asian sweet chili sauce. It is a great go-to quick main dish salad for the summer – cool, refreshing and so flavorful.  Crispy tofu cubes in place of the shrimp is a wonderful switch up – added at the last minute, of course, to preserve their crispiness.

Anne and I have been huge tofu fans since writing 101 Things to do with Tofu a few years ago. It’s a fab frugal source of protein – and has a mild flavor that plays well with pretty much any other flavors. And, this sweet chili dressing is bright and flavorful with a touch of heat. If I wasn’t in mixed company when I ate this salad last night, I would have licked my plate. No, really.

Perfect for a summer Meatless Monday!

CRISPY TOFU CUBES WITH MANGO AND AVOCADO
In Asian Sweet Chili Sauce

Serves 4 as an entree; Prep and wait time 30 minutes

1/2 cup sweet chili sauce
2 tablespoons rice vinegar
1 tablespoon grated fresh ginger
1 tablespoon soy sauce
16 ounces extra-firm tofu
2 tablespoons cornstarch
2 tablespoons canola oil
1 large ripe mango, diced
2 ripe Haas avocados, diced
four large lettuce leaves, torn into bite-sized pieces

Stir together the chili sauce, vinegar, ginger and soy sauce and set aside.

Wrap tofu block with a kitchen towel and set between two dinner plates. Place a large can on top to press down, pressing liquid from tofu. Let stand 20 minutes or so.

Cut pressed tofu into 1/2 inch cubes. Toss in cornstarch until evenly coated. Heat oil over medium high heat in a large skillet. Cook tofu cubes in 2 batches so as not to crowd pan. Turn occasionally until cubes are lightly browned. Remove to paper towels and pat off excess oil.

Toss together sauce, tofu cubes, mango and avocado. Spread lettuce leaves on a salad plate. Mound the tofu mixture on top of lettuce leaves and serve immediately.

Other tofu salads worth checking out:
Thai Tofu Salad, Hebivoracious
Eggless Vegan Salad, A Veggie Venture
Curried Tofu Salad, Eat Me Delicious
Tofu Salad with Herbs, Cheap Healthy Good
Teriyaki Tofu Salad, Semi-Sweet
Sticky Ginger Tofu Salad, Healthy Happy Life
Tofu Salad with Spicy Peanut Dressing, Shiny Cooking

– posted by Donna

Are you with me on this? There is just something weird about eating warm bacon grease spooned onto a salad. I have always loved the taste and texture of barely wilted spinach in a salad, but most restaurants and recipes use hot bacon grease in the wilting liquid. It is a truly American dish, traditionally served with a warm bacon dressing, according to Supreme Food Geek Alton Brown. But, seriously, the time has come for an upgrade! Spinach is one of the healthiest things you can put into your mouth, so I say Hoo-rah for Spinach!

Don’t you just love Meatless Mondays?!

This scrumptious salad could be made into a main dish salad by adding sliced hard boiled eggs, and – never fear – it will STILL be on your table in 20 minutes or less.

I tried this vegetarian version and like it even more than the bacon version. You can use spinach or Swiss Chard – both work well here. The sesame oil gives a little smokiness and the sliced almonds make up the crunch of the bacon bits. I could eat this every single day!

‘WHO-NEEDS-BACON?’ WILTED SPINACH SALAD

1/2 of a red onion, outer peel removed
2 tablespoons canola oil
2 teaspoons sesame oil
1 teaspoon Dijon mustard
2 tablespoons rice vinegar
1 tablespoon honey
1 teaspoon salt
8 cups chopped spinach
1/2 cup sliced toasted almonds
1 tablespoon toasted sesame seeds
Thinly sliced hard-boiled eggs (optional)

Slice onion into paper-thin slices about 2 inches long. Let onions soak in ice water while preparing rest of dish.

Heat oils in a small saucepan to high heat. Mix together the mustard, vinegar, honey and salt and add to pan. Heat to a boil.

Remove stems from spinach and roughly chop into bite sized pieces. Place into a large serving bowl and the pour on hot mixture from skillet. Immediately toss spinach until all leaves are coated with hot liquid.

Serve about 1 cup of mixture on each plate and sprinkle with onions, almonds and sesame seeds. Serve immediately.

Other food bloggers’ vegetarian wilted spinach salads:
Wilted Spinach Salad, Kalyns Kitchen
Wilted Spinach Salad with Kamut, Whole Grain Gourmet
Wilted Spinach Salad, The Dinner Files
Wilted Spinach Salad with Sesame Marinated Mushrooms, Food for Laughter

–Posted by Donna