Sweet Corn Recipes

Cookbook Author Mary Jane Miller shared some tricks on how to use sweet corn in some tasty recipes.

Corn Chowder

8 slices thick sliced bacon
1 large onion, chopped
1 stalk celery, chopped
1/4 cup flour
2 medium potatoes, peeled and diced large
1/2 cup white wine, optional
2 cups chicken stock
2 cups whole milk
1 cup fresh or frozen sweet corn
1 bay leaf
salt and pepper

1. In a large saucepan, sauté bacon until crisp.

Remove, drain, and crumble bacon. Set aside. Remove bacon fat from pan, leaving one tablespoon in pan.

2. Add vegetables to pan. Sauté until tender. Sprinkle with flour and toss until no dry flour remains.

3. Add potatoes, stock, wine and bay leaf. Simmer until potatoes are barely soft.

4. Stir in crumbled bacon and sweet corn. Cook about 3 minutes longer.


1/2 cup garbanzo bean flour
1/4 cup cornmeal
1 tsp. cumin
1/4 tsp. paprika
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. baking powder
1 egg
1/4 cup water
1 clove garlic, finely chopped
1/4 cup chopped onion
3/4 cup chopped red pepper
1 Tbsp. chopped jalepeno
3/4 cup corn
2 Tbsp. chopped parsley
Vegetable oil

In a large bowl, mix the dry ingredients with a whisk. Add the egg and water and whisk to blend. Stir in the remaining ingredients.

In a large skillet over medium high heat, heat oil until a drop of water sizzles. As if you were making pancakes, drop spoonfuls of the batter into the skillet and cook until browned. Turn and brown the other side. Continue until all the batter is used, adding oil as needed.

Makes about 10 fritters

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