Corn Fritter Salad Stack with Tomatoes and Arugula
“Sex is good, but not as good as sweet, fresh corn.” — Garrison Keillor
I agree with America’s favorite radio host that corn – while sweet and fresh – is one of the very best simple pleasures of life. When I bite into a steamy ear dripping with butter and salt, I just want to stand up and shout “Life is GOOD!” Naturally, I am always looking for easy recipes that will enhance corn’s golden goodness. Especially easy, flavorful and healthy meals. Yes, I did use the word “healthy,” which corn is when eaten in its whole state. I was inspired by this month’s Cooking Light recipe, but skipped the flavored mayo and left out the meat for Meatless Monday.
(**Food Trivia Question: Is corn a vegetable or a grain? See the end of this post for the answer!)
There are two schools of thought on corn fritters: deep fry them so they’ll be globe shaped, or make them pancake style. I think you can tell by the photo which style I chose. That way, you can make a pretty stacks with a little dressed arugula and some ripe tomatoes. And, a bonus: this easy dinner takes 20 minutes, max – even if you have to shuck the corn!
