Corn Fritters with Chipotle Cream

The summer is full of great seasonal produce.  Our grocery stores and farmers markets are bursting with fruits and vegetables, some of which we only ever see this time of year.  I often associate the seasons based on what the produce section looks like.

Do you know the feeling you get when you see cherries for the first time in 10 months?  It’s an exciting moment!  I saw some fresh corn on the cob in the store the other day and knew that I had to use it in something special.  It only comes around in the summer time so I wanted to take full advantage.

I was so in love with my Zucchini Fritters that I knew I wanted to make more versions. Perfect…corn it is!

I have a lot of chipotle cream in my fridge right now with all of the chipotle adobo I made, so I knew right away that these fritters and cream was a match made in food heaven.  The cream isn’t necessary but oh so good.  The smokiness adds a great layer of flavor that is definitely worth a try.

You know how I feel about keeping my food real.  So I like to make my own breadcrumbs and, just like my zucchini fritters, I ground up whole millet into a flour to use in these fritters.  It makes them naturally gluten free and is a perfect substitute!

Summer, along with fresh corn, only lasts a few months so you can use frozen corn kernels to make these all year long!  Have a little bit of summer anytime you want.  I love recipes like that.  What foods remind you of summer?

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Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 4 -6

Author Sara

Ingredients

• 1 cup corn kernels frozen and thawed or fresh taken off the cob
• 1/2 cup chopped cilantro
• 1 scallion thinly sliced
• 1 egg
• 1/2 tsp baking powder aluminum free prefered
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 cup millet ground in a blender or food processor into a flour (or sub breadcrumbs)
• 1 Tbsp coconut oil
• 1/2 cup chipotle cream
• Additional chopped cilantro for garnish

Instructions

1. Mix all of the ingredients together.
2. Heat a small saute pan over medium heat with coconut oil.
3. Scoop 1/4 cup of the mixture into your hands and form into patties, applying pressure to get them to stick.
4. Place the patties into the saute pan and cook on each side for about 5 minutes.
5. Continue until all the patties are cooked.
6. Serve with Chipotle Cream if desired.
7. Garnish with Cilantro.

Recipe Notes

*choose organic ingredients when possible.