When the sun shines and the grill comes out of hibernation, there are few simpler pleasures than cooking outside with a beer in hand.
Makes: 24 frittersIngredients:
- 1 large ear of corn, shucked
- 1 teaspoon olive oil
- salt and ground black pepper
- 3⁄4 cup flour
- 1⁄4 cup cornmeal
- 1⁄2 teaspoon baking powder
- 2 tablespoons brown sugar
- 1⁄2 teaspoon salt
- 1⁄4 cup sour cream
- 1⁄2 teaspoon Sriracha chili sauce
- 1⁄2 cup pale ale
- 2 tablespoons chopped cilantro
- canola oil, for frying
1. Preheat the grill to medium-high. Rub the corn with olive oil and sprinkle with salt and pepper. Grill on all sides until grill marks appear, about 8 minutes. Let cool, then cut kernels off the cob.
2. In a large bowl, add the flour, cornmeal, baking powder, brown sugar, salt and corn kernels, stirring until well combined.
3. Make a well in the center; add the sour cream, Sriracha, pale ale and cilantro. Stir until well combined.
4. Heat about 2 inches of canola oil in a pot over medium-high heat.
5. Add about half a tablespoon of batter to the oil (a small melon baller or cookie scoop works well), adding six to eight small scoops at a time. Fry until golden-brown on both sides, about 4 minutes.
Note: To ensure that your fritters cook through without burning, make sure to keep the scoops of batter smallCorn can be grilled in batches ahead of time; just cut kernels off the cob to store. In the short term, cover and refrigerate them. To enjoy the summer flavor all year long, freeze grilled corn kernels in airtight bags.
Save Some Summer: Corn can be grilled in batches ahead of time; just cut kernels off the cob to store. In the short term, cover and refrigerate them. To enjoy the summer flavor all year long, freeze grilled corn kernels in airtight bags.