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Walnut Creek Magazine

Sweet Summer Corn

ZUCCHINI AND CORN FRITTERS
By chefalisonnegrin.com
(Yield: 25 pieces/2 per person)
Ingredients:
1 1/2 pounds shredded zucchini
1/2 cup diced green onion
2 cups fresh corn
9 oz. feta cheese, crumbled
Small bunch parsley, chopped
Small bunch mint, chopped
1 teaspoon paprika
1 cup flour
3 eggs beaten
Olive oil for frying
3-4 limes
Directions: Put chopped green onions in a bowl and add feta cheese. Stir in chopped parsley and mint along with paprika. Add flour and season well with salt and pepper. Gradually add the beaten eggs and mix thoroughly before adding shredded zucchini. Drop heaped dessert spoons of batter onto hot pan with olive oil. Scatter cut limes around and garnish with chopped mint and crème fraiche.
  
FARMERS’ MARKET STREET CORN
By Walnut Creek Farmers’ Market
Ingredients:
1/4 cup mayonnaise
1/4 cup sour cream
1/2 cup finely crumbled feta cheese, plus more for serving
1/2 teaspoon smoked paprika or chili powder
1/4 cup finely chopped cilantro
4 ears shucked corn
Directions: Combine mayonnaise, sour cream, cheese, spice, and cilantro in a large bowl. Spoon onto a large flat plate. When the grill is hot, place corn directly on the grill, rotate occasionally, until cooked through. Corn should be charred on all sides. Transfer corn to plate with cheese mixture one at a time and slather corn on all sides. Sprinkle with extra cheese and spices.


CHERRY TOMATO CORN SALAD
By Diablo Valley Farmers' Market
Ingredients:
2 cups kernels cooked or roasted corn
3 tablespoons finely diced red onion
A handful or so sweet cherry tomatoes, sliced in half
1 tablespoon minced hot peppers such as jalapeno (optional)
1/4 cup coarsely chopped cilantro
1/4 cup fresh lime juice
2 tablespoons diced red sweet pepper
2 tablespoons olive oil
Directions: Toss all ingredients together. Season with salt and pepper. May be prepared up to 6 hours ahead, cover and refrigerate. Bring to room temperature before serving. Makes about 2 cups.

FARMER PAUL’S PERFECTLY ROASTED CORN
Paul Stonebarger, G & S Farms Brentwood
Directions:
Place 6-8 ears of corn on a heated grill. Flip the corn once or twice till the outside husk is almost all brown and looks burnt. Then shuck and put on your choice of toppings. Try some home-made butter with garlic, lime, cilantro, bacon, bourbon, whiskey, shallots, or jalapeño!
 
 

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