Tuesday, November 10, 2009

Corn and Carrots 2 Ways

I've been noticing on Top Chef, and some other cooking shows, that its become very popular to serve a dish that is a certain ingredient prepared in a few different ways. Beef three ways, for example. On the same plate you'll have a grilled steak, carpaccio, and a braised piece of beef. Today's recipe post is in that spirit as I share two different ways to prepare corn and carrots together in the same dish. By the way, did you know that corn in the plural is actually corns? Does anybody say that?

Corn and Carrots 2 ways

The first preparation of these two ingredients is to make corn and carrot fritters. The recipe is a variation of one I saw on the cooking blog No Recipes. They're easy and quick to make, and with the chili mayo dip are perfect for a cold evening. Should make approximately 12-15 fritters.

Corn - kernels of two ears or one can
1 Carrot - shredded and squeezed of excess moisture
Cilantro (fresh) - 1 tbs chopped
2 Scallions - the white parts only, diced
1/2 Jalapeno - finely diced
Wheat flour - 1/2 cup
*can be replaced by corn flour in order to be Gluten free
Corn Flour - 1/4 cup
Baking Powder - 1 tbs
1 Egg
Spice mixture - 1.5-2 tbs total - Salt, Pepper, Paprika, Cumin, Curry
Mayo - 2 spoonfuls
Sweet Chili Sauce - 1 tbs

1. Mix the cilantro, scallions, corn, carrot, and pepper well together. Add the egg and mix until even.
2. Combine the flours, spices, and baking powder and whisk together.
3. Combine the flour mixture to the corn and mix well together. Add the water and mix again.
4. Coat a frying pan in oil until the whole pan is just covered. When oil is fairly hot add spoonfuls of the corn mixture making sure not to overcrowd the pan. Press down on the mixture if necessary to keep the fritters uniform in shape.
5. When one side is golden, flip over and fry until the other side is golden. When both sides are ready, take out and place on paper towels to drain any excess oil.
6. Mix the mayo and chili sauce until full incorporated and very smooth.
7. Serve with a small dollop of the chili mayo and enjoy.

The second recipe is a corn and carrot salad, using fresh corn and steamed carrots. Its a refreshing, tasty alternative to a classic green salad.

Corn - Kernels of two ears or one can
2 Carrots - sliced thinly
Garlic - 2 cloves diced
Cilantro - 1 tbs chopped
Scallions - 1 white part diced
Dill - 1 tbs chopped
Lemon - juice of half a lemon
Olive Oil - 2 tbs
Red Chili Pepper Flakes - 1 tsp
Salt Pepper - to season

1. Steam sliced carrots until cooked, approx. 5 minutes. Combine with the salad hot, or if preferred to keep the salad cold, cool in the fridge for 30 minutes.
2. Combine the garlic, cilantro, dill, scallions, corn, carrot and mix well.
3. Add the lemon, olive oil, salt, pepper, and chili flakes. Mix and its ready to eat.


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