flavor
Sweet Addition
Toss in local New Jersey ingredients
for delicious summer dishes
Fresh Corn
Johnnycakes
MAKES 6 JOHNNYCAKES
(ENOUGH FOR 2-3 PEOPLE)
WRITTEN AND PHOTOGRAPHED BY
KATE MORGAN JACKSON Fresh Corn Nachos
ne of the great joys
of end-of-summer
suppers is fresh,
sweet, local corn.
When you are
choosing those
perfect ears of corn, there’s no
need to pull down the husks to
check (that will only make your
corn dry out faster). Instead, look
for brown, slightly sticky tassels,
and husks that are not dried out
at all. Store your corn in the
fridge, and try to use it within
a day or so for maximum
deliciousness.
While fresh boiled or grilled
corn on the cob slathered with
butter is one of the very best ways
to celebrate summer, with a little
extra time you can turn those
sweet kernels into a hearty
johnnycakes or a simple salsa that
also includes some local Jersey
tomatoes. Ingredients
Kernels sliced from
two ears of fresh corn
½ red onion, diced
lime juice
3-4 cups tortilla chips
1 cup finely shredded cheddar
or Jack cheese
1 avocado, diced
½ cup sour cream
Chili powder
pinch each of salt and pepper
O
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BACK TO SCHOOL 2017 MONTCLAIR MAGAZINE
SERVES 4
Directions
• Preheat oven to 425 degrees and line a
rimmed baking sheet with parchment paper.
• Mix together corn, onion, lime juice, salt and
pepper and set aside.
• Spread chips in a single layer on baking sheet.
• Cover with cheese and bake until cheese is
just melted, about 5 minutes.
• Remove from oven and cover with corn
mixture.
• Spread avocado on top.
• Dollop with spoonfuls of sour cream
and sprinkle with chili powder.
Ingredients
Kernels cut from 3 ears of corn
(about 3 cups), divided
2 tablespoons butter,
room temperature
½ cup buttermilk
2 tablespoons fresh thyme,
plus a little more for garnish
¾ cups flour
½ cup fine ground cornmeal
½ teaspoon baking soda
1 teaspoon baking powder
Fresh ground pepper
Maple syrup for topping
Directions
• Using a blender or a food processor,
puree 1 ½ cups of the corn kernels,
the butter and the buttermilk.
• Pour the mixture into a bowl and stir
in the thyme and 1 more cup of the
corn kernels (you should have about
½ cup of the corn kernels left over
for the garnish, give or take).
• Mix the flour, cornmeal, baking soda
and baking powder together.
• Add the pureed mixture to the flour
mixture and stir until just combined.
Heat an electric griddle to medium
high, or put a large skillet over medium
high heat with a little butter in it.
• Ladle about ¼ cup of batter onto the
griddle for each cake. It’s a thick batter,
so you can quickly mush it down a little
into a pancake shape.
• Cook the cakes for about 2 minutes,
carefully flip them and cook them for
2 minutes more.
• Arrange them in a stack and top them
with a modest amount of maple syrup,
a scattering of corn kernels, a little fresh
thyme and a grinding of fresh pepper.
Serve ‘em while they are hot!