This recipe is a great way to use up any leftover cobs of corn or to shake things up if you’re all cobbed out. Grill your cobs for maximum sweetness or use frozen corn in the colder months
Prep Time
Servings
Dip
½ cup plain yogurt (125 mL)
½ cup queso fresco (or dry pressed cottage cheese), crumbled (125 mL)
3 Tbsp fresh cilantro, chopped (45 mL)
2 green onion, sliced (2)
zest of 1 lime (1)
2 tsp lime juice (10 mL)
1/8 tsp salt (0.5 mL)
1/8 tsp pepper (0.5 mL)
Fritters
6-8 cobs of corn, husks removed (4 cups)
3 cloves garlic, minced (3)
1/2 small red pepper, diced (½)
1/4 jalapeño, minced (optional) (¼)
1/2 cup queso fresco (can be substituted w/ dry pressed cottage cheese) (125 mL)
1/4 cup + 2 Tbsp whole wheat flour (90 mL)
1 egg, lightly beaten (1)
1.5 Tbsp cornstarch (22 mL)
1 tsp chili powder (5 mL)
1/2 tsp salt (1 mL)
1/2 tsp pepper (1 mL)
1/2 cup canola for frying (125 mL)
2 Tbsp fresh chives (garnish) (30 mL)
Preheat barbecue to 300°F (175°C).
In a small bowl, combine dip ingredients (yogurt, queso fresco, cilantro, green onion, lime zest, lime juice, salt and pepper). Mix well and refrigerate.
Grill corn cobs directly on grill turning frequently. Brown lightly on all sides, about 10 minutes. Kernels that are not browned should be golden yellow in colour.
Remove cobs from grill to wire rack. Set aside to cool
In a large bowl, using a kitchen knife remove cooked corn kernels from the cooled cobs by cutting vertically from top of each cob to bottom. Repeat on all sides of the cob until all kernels have been cut away. Repeat for all cobs.
In a food processor, add ½ of the corn kernels and all garlic and peppers, pulse until pureed (about 1 minute).
In a large non-stick frying pan over medium-high heat, add corn puree from food processor to pan folding puree over often with a spatula cooking off excess water. Puree should appear dark yellow, thickened into a paste and stick to the spatula (about 5-7 minutes).
In a large bowl, add corn puree from frying pan and all remaining fritter ingredients (queso fresco, flour, egg, cornstarch, chili powder, salt and pepper). Mix well until fully combined.
In a large non-stick frying pan, add canola oil. Heat on medium-high until oil begins to shimmer. Once oil shimmers reduce stove temperature to medium.
Using a large lightly oiled cookie scoop, scoop 3-4 fritters into hot oil. Using an oiled spatula flatten fritters evenly to a height of ¼ inches for even cooking.
Flip fritters once edges are golden brown, about 1-2 minutes. Cook for another 1-2 minutes until remaining side is golden brown.
Using a slotted kitchen flipper, carefully remove fritters from pan and place on a paper towel lined cookie sheet. Blot excess oil from top of fritters.
Repeat with remaining batter.
Place 2 warm fritters on plate and cut fresh chives on top. Serve with a side dish of dip and fresh wedge of lime.
Ingredients
Dip
½ cup plain yogurt (125 mL)
½ cup queso fresco (or dry pressed cottage cheese), crumbled (125 mL)
3 Tbsp fresh cilantro, chopped (45 mL)
2 green onion, sliced (2)
zest of 1 lime (1)
2 tsp lime juice (10 mL)
1/8 tsp salt (0.5 mL)
1/8 tsp pepper (0.5 mL)
Fritters
6-8 cobs of corn, husks removed (4 cups)
3 cloves garlic, minced (3)
1/2 small red pepper, diced (½)
1/4 jalapeño, minced (optional) (¼)
1/2 cup queso fresco (can be substituted w/ dry pressed cottage cheese) (125 mL)
In a small bowl, combine dip ingredients (yogurt, queso fresco, cilantro, green onion, lime zest, lime juice, salt and pepper). Mix well and refrigerate.
Grill corn cobs directly on grill turning frequently. Brown lightly on all sides, about 10 minutes. Kernels that are not browned should be golden yellow in colour.
Remove cobs from grill to wire rack. Set aside to cool
In a large bowl, using a kitchen knife remove cooked corn kernels from the cooled cobs by cutting vertically from top of each cob to bottom. Repeat on all sides of the cob until all kernels have been cut away. Repeat for all cobs.
In a food processor, add ½ of the corn kernels and all garlic and peppers, pulse until pureed (about 1 minute).
In a large non-stick frying pan over medium-high heat, add corn puree from food processor to pan folding puree over often with a spatula cooking off excess water. Puree should appear dark yellow, thickened into a paste and stick to the spatula (about 5-7 minutes).
In a large bowl, add corn puree from frying pan and all remaining fritter ingredients (queso fresco, flour, egg, cornstarch, chili powder, salt and pepper). Mix well until fully combined.
In a large non-stick frying pan, add canola oil. Heat on medium-high until oil begins to shimmer. Once oil shimmers reduce stove temperature to medium.
Using a large lightly oiled cookie scoop, scoop 3-4 fritters into hot oil. Using an oiled spatula flatten fritters evenly to a height of ¼ inches for even cooking.
Flip fritters once edges are golden brown, about 1-2 minutes. Cook for another 1-2 minutes until remaining side is golden brown.
Using a slotted kitchen flipper, carefully remove fritters from pan and place on a paper towel lined cookie sheet. Blot excess oil from top of fritters.
Repeat with remaining batter.
Place 2 warm fritters on plate and cut fresh chives on top. Serve with a side dish of dip and fresh wedge of lime.
