Summer Corn Lovin’

By Linda Garrettson
“Summer Lovin” is more than a song for me. It’s memories, not just of sun and fun, but food. My favorite summer food [drum roll] is corn. Once at camp I ate eight ears of corn, (plus four helpings of meat loaf and mashed potatoes.) My saliva glands start working overtime as the corn grows “as high as an elephant’s eye.” I love corn so much that steamed and plain trumps butter, EVOO, or soy sauce and grated ginger for me.

There is one corn story, however, that eclipses all others. That is the story of my grandmother’s corn fritters.

Nettie Ludwig Benner aka “Grandma Neds” was an exceptional cook. She could take a can of Campbell’s tomato soup and turn it into something you’d never forget. Cream, basil, and cheddar cheese were the secrets to that recipe.

Yorkshire pudding, chocolate cake and scalloped potatoes topped my grandmother’s culinary skills. Even her hamburgers were exceptional, thanks to finely chopped red onion, bread crumbs, fresh herbs, a topping of melted cheddar cheese, a huge slice of beefsteak tomato, and all held together by a Kaiser roll.

She left us some recipes, including one for corn fritters, but none of us were able to replicate it. I have visions of my grandmother shucking and grating a bushel basket of corn, adding a whisper of flour, some salt and pepper. She always had the right mix, the right heat, the right everything to make the most delicious corn fritters. Did I dare to try to recreate it for this food column?

The answer is yes. Yes, but,I had to cheat. My fritters need more flour and some baking powder. Without it, all that is left in the pan is a soggy glob of corn mush in freeform if you try to flip it. My grandmother gave me a love of cooking, but I don’t always inherit her culinary genius.

I’m satisfied with my sacrilege interpretation of Grandma Neds’ recipe. I hope you will be too. I also hope you enjoy the potato and string beans with their succulent liquid that corn fritters love to absorb. And I hope you enjoy the grilled tomato that always sat with the fritters and other vegetables, beefsteak of course, the kind our grandmothers grew.

Summer lovin’

Corn lovin’

Enjoy!

Corn Fritters

Ingredients
3 ears of fresh sweet corn, coarsely grated
1/2 cup of oat or other flour
1/2 cup oat or other plant milk
3 tsp. baking powder
1/4 tsp. sea salt
A few grindings of pepper
1 tsp. of EVOO, optional

Method

• Grate the corn into a large mixing bowl.
• Add the milk, flour, baking powder, salt and pepper, and mix well.
• Heat a non-stick, non-toxic frying pan on medium heat. If needed, add 1 tsp of EVOO to prevent sticking.
• Using a 1/4 cup measure drop the batter into the heated pan. Four fritters will fit in a large fry pan.
• When the edges start to brown a bit flip the fritters over and continue to fry until evenly browned on top and bottom. Set aside each batch until all batter is used.
  Makes 10 fritters

String Beans & Potatoes

Ingredients
1/2 lb. (8 small) red or yellow potatoes quartered
1/2 lb. string beans, strings removed and cut into 2” pieces
1 cup low-sodium vegetable broth
1/2 tsp. sea salt
A few grindings of pepper
1/2 cup of plant milk

Method

• Heat the vegetable broth in a saucepan. When hot, add the potatoes and string beans.
• On a low simmer cook the potatoes and beans about 10 minutes until tender, being careful not to overcook the potatoes.
• Drain the vegetables, return to the pan, and add the plant milk, salt and pepper.
• Simmer gently until heated through.
  Serves 3-4

Grilled Tomatoes

Ingredients
2 large beefsteak tomatoes
2 heaping tablespoons of Panko (or other) bread crumbs
2 tbsp. honey
2 tbsp. chopped fresh basil plus 2 tbsp. reserved for topping
Pinch of sea salt

Method

• Preheat the oven to 375 degrees.
• Rinse the tomatoes under cold water, then slice in half at the midsection so that you have two equal pieces.
• Combine the remaining ingredients. Cover the tops of each tomato with a generous amount of the crumb mixture.
• Place on an ovenproof pan and bake for 10 minutes.
• Turn on the broiler setting and continue to cook for another 3-5 minutes until the topping is brown, but not burnt.
• Sprinkle the remaining basil on top and serve.