Today is National Corn Fritter Day! And, well, I'm never one to pass up the chance to celebrate in the kitchen—which is exactly why I decided that today is going to be Latin corn day. Seriously.
Let's face it: nobody loves corn as much as we do. I've seen it pop up in plenty of recipes throughout the years, including my current grilling favorite, the Mexican Elotes (a corn-on-the-cob traditional street food). With corn fritters though, we have some classics as well. There's frituras de maiz (literally, "corn fritters" in Spanish), a new take on Elotes (this time with a kick and served in a bowl!) and a parmesan corn pudding recipe that one of our Mamás Latinas readers shared. Just check these out!
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Frituras de Maiz, a.k.a. Latin Corn Fritters (recipe courtesy of About.com)
Ingredients:
1/2 cup flour
1 teaspoon baking powder
1 8.5-ounce can creamed corn
1 egg
salt and pepper to taste
vegetable oil for frying
Directions:
Combine all ingredients, except for the oil, in a bowl and mix well. In a frying pan, add enough oil to cover the bottom of the pan to 1/4 inch. Heat the oil to 370 degrees. Do not allow the oil to get too hot. Use an oil thermometer. Place a tablespoon of the batter into the oil and pat it down into the shape of a fritter. Fry the fritter until golden. Drain on paper towels.
Elotes with Chili and Lemon (recipe courtesy of Honest Cooking)
Ingredients:
2 ears of corn, husked
2 tablespoons melted butter/olive oil
1 teaspoon dried chile flakes
1/4 cup crumbled cotija cheese
2 limes, 1 squeezed, 1 sliced into wedges
1 habanero, finely chopped (seeds and ribs removed)
handful of cilantro, cleaned and chopped
salt pepper to taste
Directions:
Preheat oven to broil. Brush corn with melted butter or olive oil and cook each side till slightly charred, about 2 minutes per side. Set aside until cool enough to handle. Carefully cut kernels off cobs and place in large bowl. Mix in lime juice, chile flakes and cotija cheese. Taste with salt and pepper. Garnish with fresh cilantro and lime wedge. Top with additional chile flakes and cheeese if desired.
Parmesan Corn Pudding (recipe courtesy of a Mamás Latinas user)
Ingredients:
2 (12-oz.) packages frozen white shoepeg corn, thawed and divided
1/3 cup sugar
1/4 cup all-purpose flour
2 tablespoons plain yellow cornmeal
1/2 teaspoon salt
6 tablespoons butter, melted
1 1/2 cups milk
4 large eggs
2 tablespoons chopped fresh chives
1/2 cup (2 oz.) shredded Parmesan cheese
Garnish: chopped fresh chives
Directions:
Preheat oven to 350°. Place 1 package of corn and next 7 ingredients (in order listed) in a large food processor. Process until smooth, stopping to scrape down sides. Transfer mixture to a large bowl; stir in chives and remaining corn. Pour mixture into a lightly greased 2-qt. baking dish; sprinkle with cheese. Bake at 350° for 40 to 45 minutes or until set. Garnish, if desired.
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What's your favorite Latin corn recipes? Share with us in the comments below!
Images via Andrea Goh/flickr,I Believe I can Fry/flickr, Southern Living
