Corn and Chili

This meal was a play on the usual corn bread and chili combo.

I've been wanting to make these corn fritters all summer, and I finally got around to it once the weather turned cold and the leaves started falling off the trees. 

They definitely didn't disappoint, I thought they were pretty tasty. 

Logan wasn't that impressed, he says he doesn't LOVE corn so therefore he doesn't LOVE these.

Well I for one LOVE corn and I loved these, and maybe you would to.

So try them, corn is on sale everywhere now.

ENJOY!

P.S. Sorry about the lack of pics, I had to throw these together really quick.

Corn Fritters

3 ears corn, husks and silk removed

1/3 cup milk 

1 large egg

1 tsp sugar

1/2 tsp baking powder

S&P

1/4 cup cornmeal

1/4 cup flour

2 T vegetable oil

sour cream for serving (optional)

Preheat the oven to 200 (if you have to do these in batches and need to keep them warm before serving.

To remove the kernals, cut off the tip of each cob, stand it up in a wide shallow bowl.  With a sharp knife, slice downward.

To the bowl, add the milk, egg, sugar, baking powder, 1/2 tsp salt and 1/4 tsp pepper; mix.  Fold in the corn meal and flour.

Line a rimmed baking sheet with paper towels.  In a large nonstick skillet, heat 1 T of the oil over med heat.  Working in two batches , drop the batter into the pan by heaping tablespoonfuls.

Fry until golden brown, about 2 min per side.  Transfer to the prepared baking sheet.  Sprinkle with salt; place in the oven.  Repeat.  Keep warm in oven for up to 30 min.  Serve with sour cream, if desired.

LOGAN RATING: **