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As the dairy manager of Wholesome Dairy Farms in Yellow House, Berks County, Rebecca Seidel handles most of the food production at the raw milk operation, and having grown up on a farm, knows how to appreciate sweet corn in summery sweeps of gratitude.

“Corn goes with everything,” Seidel admits with enthusiasm. She discourages overpowering corn with other ingredients because of how flavorful it is already, on its own.

In Seidel’s proverbial food-book of the mind, orange zest mingled with basil and a freshly creamed corn wins out with a very happy palate. Although she points out that many today only know creamed corn from cans, which she says is nothing close to what freshly creamed corn tastes like. And with all produce but especially seasonally available corn, fresh is the name of the game if you want the healthiest, most nutrient-rich and flavor-winning end results.

Seidel also notes that Szechuan pepper is a surprisingly spot-on spice for joining together with fresh local corn, which you can scoop up for a dinner add-on the next time you stop by Wolff’s Apple House.

With a zeal for all things palate-savvy and not afraid of a fiery bite, Seidel happily recommends her Southwest Corn Fritters with Chipotle Honey to anyone who is willing to try a new approach with fresh corn. The recipe can serve up to 6 hungry bellies.

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Southwest Corn Fritters with Chipotle Honey Recipe

Southwest Corn Fritters with Chipotle Honey Makes it Easy to Love Corn
Author: 
Recipe type: Dessert
 
Ingredients
  • -4 ears of corn
  • -2 ounces cheddar cheese, cut into cubes the size of corn kernels
  • -2 tablespoons chopped cilantro
  • -1 cup all purpose flour
  • -1 teaspoon baking powder
  • -1/2 teaspoon salt
  • -1 large egg
  • -1/2 cup milk
  • -1 tablespoon unsalted butter, melted
  • -3 cups oil for frying
  • -1/2 cup honey
  • -2 chipotle chiles
  • -1 teaspoon adobo sauce
Instructions
  1. Heat the oil to 365 degrees.
  2. Using a box grater, grate the corn off the cobs into a large bowl.
  3. Add the egg, milk, butter and cilantro to the corn; in another bowl, mix the flour, baking powder and salt.
  4. Stir the corn-milk mixture into the dry ingredients; fold in the cheddar cheese.
  5. Drop large tablespoons of the fritter batter into the hot oil, and fry until golden.
  6. To make the chipotle honey, dice together the chiles and adobo sauce.
  7. Heat the honey to a boil and add the chile mixture; allow to cool for five minutes.
  8. Serve fritters drizzled with honey mixture.