Nothing beats fresh corn on the cob with butter (not too much), salt, and pepper. My family loves fresh corn so much I often cook extra for other meals. Corn has no cholesterol, little sodium, vitamin A and calcium. Better yet, it contains 2 grams of fiber per half cup and fiber is necessary for health.
The recipe for corn fitters is an old one, yet just as delicious today. I have added Splenda blend to the recipe to bring out the sweetness of the corn. We eat sugar-free syrup, but you may serve the fritters with real maple syrup if you wish. Corn souffle is a tasty side dish for grilled steak, barbecued chicken and ribs. Follow the directions to the letter and serve immediately to ensure a light, puffy souffle.
Fresh Corn Fritters and Maple Syrup
1 cup cooked fresh corn
1 cup presifted regular flour
1 teaspoon baking powder
1/2 teaspoon low sodium salt
2 teaspoons Splenda blend
2 large eggs, room temperature
2 teaspoons canola oil
1/2 cup skim milk
Cut corn off the cob. Separate any kernels that are stuck together. Place corn in bowl and set aside.
Combine flour, baking powder, salt, and Splenda blend in small bowl. Whisk eggs, canola oil, and milk together. Add fresh corn. Stir wet mixture into dry mixture.
Fill a cast iron skillet half way with canola oil and heat. Drop batter by tablespoons into hot oil, turning once, and cook until fritters are golden brown. Serve with sugar-free maple syrup, sausage, bacon or ham, and mixed fresh fruit. Makes six servings.
Corn Souffle with Chiles and Red Peppers
3 large eggs, room temperature
3 tablespoons soft margarine
3 tablespoons gravy flour
1/2 teaspoon onion powder
1/2 teaspoon Splenda blend
1/4 teaspoon cumin
1/4 teaspoon paprika
1 cup skim milk
2 tablespoons canned green chiles, drained and diced
2 tablespoons roasted red peppers from a jar, drained and diced
1 cup cooked fresh corn
Heat oven to 350 degrees. Separate eggs into whites and yolks. Put whites in mixer bowl and yolks in medium bowl. Beat yolks with fork.
Melt margarine in medium saucepan. Stir in flour and seasonings. Cook for one minute. Add milk and, stirring constantly, cook until mixture thickens. Stir in a little egg yolk to temper sauce. Add remaining yolks and cook over medium heat until very thick. Remove from heat.
Fold diced chilies, red peppers, and corn into sauce. Beat egg whites until stiff but not dry. Stir several tablespoons of whites into vegetable-sauce mixture. Gently fold in the remaining whites and pour into ungreased souffle dish. Bake for 50 minutes. Makes 6-8 servings.
Copyright 2008 by Harriet Hodgson
Harriet Hodgson has been a freelance nonfiction writer for 30 years. She is a member of the Association of Health Care Journalists and the Association for Death Education and Counseling. Her 24th book, "Smiling Through Your Tears: Anticipating Grief," written with corn, corn on the cob,, MD is available from http://www.amazon.com
Centering Corporation in Omaha, NE, North America's oldest and largest grief resource center, is publishing her 26th book, "Writing to Recover: The Journey from Loss & Grief to a New Life."
Please visit Hodgson's Web site to learn more about this busy author and grandmother.
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