Serve with diced avocado, salsa and sour cream, if desired.
Sweet Corn and Ricotta FrittersYield: 4 to 6 servings2 ears fresh Florida sweet corn, kernels removed1/2 bunch fresh cilantro, chopped fine4 ounces low-fat ricotta cheese2 large eggs, beaten1/3 cup self-rising unbleached or whole-wheat flour Kosher salt and fresh ground pepper Olive oil (for shallow pan frying)
In medium-sized bowl, combine corn, cilantro, ricotta, eggs, flour and a pinch of salt and pepper.
Add a small amount of olive oil to a medium-high preheated sauté pan. Carefully add spoonfuls of corn mixture to hot pan. Cook on both sides until golden brown. Test the first done fritter, and adjust seasoning with salt and pepper. Serve with low-fat sour cream if desired.
Sweet Corn and Tomato BisqueYield: 4 servings2 tablespoons unsalted butter1/2 onion, finely chopped4 ears fresh Florida sweet corn, kernels removed1 large garlic clove, minced4 cups low-sodium broth (vegetable or chicken) Kosher salt and fresh ground pepper2 tablespoons sour cream2 medium tomatoes, coarsely chopped1 scallion, thinly sliced1 tablespoon cilantro, finely chopped, plus more for garnish
Melt butter in large, heavy pot. Add onion and cook over moderately high heat, stirring, until lightly browned, for about 6 to 7 minutes.
Stir in corn and garlic, cooking until corn is lightly browned, about 5 minutes. Add broth and simmer until corn is tender, about 15 minutes. Lightly season with kosher salt and pepper to taste.
Transfer half the soup into blender or food processor; purée until almost smooth. Add blended soup back into unblended soup; stir to combine.
Add tomatoes, scallion and 1 tablespoon cilantro; bring to a boil. Serve hot and garnish with cilantro.
Chef Justin's Kitchen Tips for Kids
Get the kids involved in buying, prepping and cooking corn. Here's what they need to know to help you in the kitchen:
•Look for fresh sweet corn with the husk still attached. They should feel and look moist and plump, with the kernels inside fat and shiny. The silk of the corn should be a little sticky and should look glossy, stiff and moist.
•To shuck: Grasp the husks and pull down to expose the kernels. Continue until all the husks and silk-like hairs have been removed.
•To remove kernels: Hold corn cob upright by the tip, with the large end solidly down on the table. Take a small sharp knife and cut down, removing the corn kernels. Be careful not to cut too deep and remove parts of the cob.
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