Chorizo and jalapeño corn fritters

Eating corn straight from the cob is a Midwestern summer delicacy. But another great option is to use the corn for fritters. Corn fritters are more filling, and they’re easily customizable to your liking. Another bonus is you can use the cobs to make corn stock after removing the kernels.

First, a few notes on the fritter batter:

• You can customize the fritters with different cheeses and spices.
• Feel free to swap the chorizo for bacon, use vegetarian crumbles, or omit entirely.
• You can use gluten-free cornbread mix.
• Don’t over mix the batter. It will be very thick.
• Chill the batter for at least 30 minutes before cooking. 1 hour is preferred. Or you can make the batter a day in advance.

And here are some important tips for pan frying the fritters:

• Cook fresh corn kernels for a few minutes to soften them because they won’t cook much in the pan. I do this in the microwave before I shuck the corn.
• Make sure the oil in the pan is hot (around 350 degrees) before dropping the batter in the pan.
• Keep the temperature on medium-low to avoid oil splatters.
• Space the fritters evenly around skillet in a clockwise direction so you always know which ones to turn first.
• Don’t overcrowd the skillet.
• Salt fritters immediately after cooking. 
• Place cooked fritters on baking sheet in oven set as low as possible (that’s 170 degrees Fahrenheit for most ovens) so they remain warm while you finish cooking the rest of the batter

It couldn't be easier to make a corn stock with the leftover corn cobs. Just place the corn cobs in a stock pot with 1 gallon cold water, 1 bay leaf, and 10 black peppercorns. Bring the water temperature to a boil and then reduce to a simmer. Continue to simmer for 1 - 2 hours. Strain the stock and refrigerate for up to 1 week or freeze.

Chorizo and jalapeño corn fritters

Ingredients

• 304 grams (2 cups) cornbread mix (about 1.25 standard 8.5 ounce Jiffy boxes)
• 1 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon freshly ground black pepper
• 1 pound (3 cups from about 4 cobs) corn kernels
• 113 grams (4 ounces) cooked chorizo
• 113 grams (4 ounces) sharp cheddar cheese, shredded
• 30 grams (about 1 medium) jalapeño pepper, seeded and minced
• 12 grams (1/4 cup) chives or scallion greens, minced
• 80 grams (2/3 cup) whole milk
• 114 grams (2 large) eggs
• Vegetable oil, canola oil, coconut oil, or ghee for frying

Directions

1. Mix cornbread mix, cayenne pepper, garlic powder, and black pepper in large bowl.
2. Add corn, cheese, jalapeño, and chives and mix until coated.
3. In separate bowl, whisk together milk and eggs. Pour into dry ingredients and stir just until combined.
4. Refrigerate mixture for at least 30 minutes. 1 hour is preferred. Can also be refrigerated overnight.
5. Pour oil into large cast iron skillet until 1/8-inch of bottom is coated. Heat over medium-low until oil is shimmering.
6. Drop 4 (1/4-cup) portions of batter evenly around the pan and flatten each slightly.
7. Cook until golden-brown on bottom, about 3 minutes.
8. Flip and cook until other side is golden-brown, about 3 more minutes.
9. Transfer fritters to paper towel-lined baking sheet and place in 170 degree Fahrenheit oven to keep warm while making fritters with remaining batter.
10. Serve fritters warm with sour cream or yogurt sauce.