This week’s CSA basket consisted largely of corn on the cob and tomatoes.
I could have made a nice, tomato-y vegetable soup (there were also a few carrots, green peppers, and some kale in the basket), but I already have a couple of batches of that in the freezer and wanted to try something new. An Internet search brought me to this Martha Stewart recipe for corn pancakes — definitely a new idea to me. So I decided to try it, with some slight variation. It came out pretty good — crispy, sweet corn kernels held together with an eggy batter. I served it with a tomato and cucumber salad and applesauce made from our neighborhood apple tree. I’ll definitely be making this recipe again. Here is my version:
1 egg, beaten
1/4 c whole wheat flour
1/4 c white flour
3/4 t salt
1/8 t nutmeg
2 cups corn kernels
Combine the egg and milk, then mix in the flour, salt, and nutmeg. Stir in the corn kernels. Cook on a hot griddle until golden on both sides.