Twist on Mexican street corn: Gluten-free corn and zucchini fritters using corn flour topped with a mango and avocado salsa.
These little guys totally rock for a small, summertime dinner party. Just throw the batter together a few hours ahead (although it doesn’t have to be made that far in advance), cover the bowl with some plastic, and bring it back out 30 minutes before you plan to cook up the fritters. Just be sure to bring the batter to room temperature for an even cooking. Form little mounds in your hands, gently place them on a lightly oiled skillet, and you’re good to go.
These would also be a perfect dish to make with kids of almost any age, although for younger kids you’ll want to slice the corn kernels from the cobs yourself, and maybe pre-grate the zucchini and yellow squash.
Mexican Street Corn is grilled corn on the cob slathered with mayo or sour cream and then sprinkled with cheese, lime juice, chile powder, salt and pepper. These little fritters remind me a little of that with this lime juice dressed salad, without the mayo and sour cream. But it you want, stir a little chile powder into some sour cream and put a dollop on top. Other condiment options are my Avocado Cream, an artichoke bruscetta topping, a tomatillo salsa.
Or you can just top them with this avocado, mango and kale salad like I did. It’s all good.
As a technical note, I had more photos of these beautiful little fritters, but I downloaded them onto my computer, erased them from my camera, and then my hard drive died. Completely. It’s off getting a transplant now, and I’m having to use my husband’s mac until it’s released from the mac hospital. Amazingly, I had taken one last series of photos at the last minute before putting my camera away and didn’t take the time to download them on my computer. (Big. Relieved. WHEW!) You food bloggers out there will completely understand my little panic attack when I realized the photos could not be retrieved, ever, from my computer. (Drama in the life of a food blogger.)
(Sigh). If you must, scallops are fantastic with corn. You can go with the big meaty ones and serve on the side, or get some smaller bay scallops, sear in a hot pan, and toss into the omnivores’ salads.
- 2 cup sweet white corn (2 ears)
- 1 cup grated zucchini using the largest holes on a grater
- ½ cup grated yellow crookneck squash using largest holes on a grater
- 1 ½ Tbsp minced jalapeño (about ½ large pepper, seeded)
- ⅓ cup thinly sliced green onions, white and green parts
- 1 ½ tsp minced garlic
- 2 Tbsp thinly sliced and chopped fresh basil
- 1 Tbsp thinly sliced and chopped fresh mint
- ¼ cup chopped cilantro (or Italian parsley, if you prefer)
- 1 tsp dried oregano (preferably freshly dried)
- 1 tsp sea salt
- ½ cup cheese (I used a mixture of cheddar and Jack cheeses)
- 3 large eggs, well beaten
- 1 ½ cup corn flour
- 3 T extra-virgin olive oil
- 1 avocado, diced
- 1 mango, diced
- 1 Fresno chile, finely minced (optional)
- 1 green onion, thinly sliced
- 2 cup thinly sliced kale leaves
- 2 Tbsp freshly squeezed lime juice
- ¼ tsp sea salt
- 3 Tbsp extra-virgin olive oil
- Slice the corn kernels from the cobs using a sharp knife. There are a couple of ways of doing this that work well. You can position the ears upright in a large bowl and slice the kernels into the bowl, or lay the shucked ears down on a cutting board and slice along the right side of each ear, turning them a little at a time (my personal favorite).
- Add the zucchini, yellow squash, jalapeño, green onions, garlic, basil, mint, cilantro, oregano, salt, and cheeses. Toss well with a large spoon or your hands.
- Stir in the beaten eggs and corn flour. It won't look like a batter as it's mostly vegetables and cheese. The idea is to have just enough flour and egg to hold the fritter together during cooking.
- Let it all relax in the bowl for 20 minutes so that the egg is absorbed by the corn flour. (This is a good time to make the salad.)
- Heat 1 tablespoon oil In a large heavy pan over medium heat. You don't want more than just a slick of oil for these fritters. Working in batches, scoop about ⅓ cup of batter into your palm. Form the batter into a ball using both of your hands, about the size of a golf ball. Place it on the pan and gently press it down just enough to flatten the top. Repeat with enough fritters to be able to easily flip them - I cook only 3 at a time.
- Allow to cook about 5 minutes until the bottom edges just begin to turn brown. Using a flat spatula, flip them over. At this point they should hold together very well. Cook for another 4 - 5 minutes. The fritters should be lightly browned on both sides.
- Remove to a plate lined with paper towels, cover with foil to keep warm, and repeat the process with another tablespoon of oil.
- These fritters are best served warm. Top with the salad.
- Combine the avocado, mango, chile, green onion and kale in a large bowl.
- In a separate small bowl, whisk together the lime juice and salt until the salt dissolves. Whisk in the oil.
- Pour over the salad and toss, using your hands.