I picked up some poblanos a couple weeks ago and I’ve throwing around ideas on how to use them. I always find them in recipes whenever I don’t have them on hand. Finally have them on hand and bam, no ideas. Isn’t that how it always works?
If you’ve been following my Crop of the Month series, I’ve been cooking and writing through all four crops we grow here on the farm. Last month was all about soybeans. I’ve made hummus, edamame salad, and even soy tacos! This month it is all about corn. So when I saw the idea for corn fritters… Immediately my mind went to those poblanos.
Now before I dive into the deliciousness, I want to talk a little about corn. The corn we grow on our farm is called field corn. Field corn is what 98% of the corn grown in the United States is. That sweet delicious corn we all love and enjoy at the supper table, it is called sweet corn.
Field corn is very different from sweet corn, mainly in that it doesn’t taste good off the cob. Instead, field corn is used in a variety of applications from livestock feed, flour and cereal products like corn meal or corn flour, alcohol and corn whiskey, as well as biofuels like ethanol. Field corn is also used in the process of making other bio-products found in anything from makeup to carpet.
While sweet corn is harvested while the husk is still green and the corn is full of moisture and plump, field corn is harvested when the husks are dried and brown and the inside corn cobs have lost moisture and dimpled (we call it dented). You can see a comparison in the photo below.
I will discuss more differences between the two in a later posts, but now that we’ve got the basics, onto the fritters!
I have never made fritters of any kind before. And now that I’ve made them, I am not really sure why!? They are super simple and SO delicious! Basically throw a bunch of ingredients into a bowl, mix together, form balls/patties, and fry! Who doesn’t love that!?
I don’t mind the crunchy texture of peppers so I left my peppers raw. But feel free to roast these bad boys before you put them in the mix. I used frozen sweet corn from last year, need to use it up before this year’s crop ripens! But you can use fresh corn off the cob too!
These fritters would make a lovely appetizer, but I ate them for supper last night too! 😉
PrintPoblano Corn Fritters
sweet corn fritters with poblano peppers & honey chipotle dipping sauce
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
Ingredients
- Corn Fritters
- 2 cups corn
- 1/2 cup corn flour (you can use all purpose flour too)
- 1 egg
- 1/2 cup cheddar, grated
- 2 ounces cream cheese, softened
- 1 large poblano pepper, diced
- 1 teaspoon smoked paprika
- 1 tablespoon Mexican oregano
- salt and pepper to taste
- 2 green onions, thinly sliced
- juice and zest of 1 lime
- 2 tablespoons oil (I used canola)
- Honey Chipotle Sauce
- 1/2 cup mayonnaise
- 1/4 cup honey
- 1 1/2 teaspoon minced chipotle chile in adobo sauce (or 1 teaspoon chipotle chile powder)
Instructions
- Corn Fritters
- Mix the corn, flour, egg, cheddar cheese, cream cheese, poblanos, smoked paprika, coriander, green onion, cilantro and lime juice in a bowl. Salt and pepper to taste.
- Heat the oil in a large pan over medium heat and form patties using about a 1/4 cup of the mixture. Cook the patties until golden brown on both sides, about 2-3 minutes per side.
- Honey Chipotle Sauce
- In a small bowl, stir together the mayonnaise, honey and minced chipotle chile. Mix well and set aside until serving.
Notes
- Be sure to use enough flour to ensure patties hold together, feel free to add more or less, depending.
Nutrition
- Serving Size: 4
