flavor
Sweet Addition
Mix 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
O
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 the end of 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.
16
BACK TO SCHOOL 2017 WAYNE MAGAZINE
Fresh Corn Nachos
SERVES 4
Ingredients
Kernels sliced from two ears
of fresh corn
½ red onion, diced
3-4 cups tortilla chips
1 cup finely shredded cheddar
or Jack cheese
1 avocado, diced
½ cup sour cream
Chili powder
Juice from one lime
Pinch each of salt and pepper
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)
2 tablespoons butter,
room temperature
½ cup buttermilk, divided
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!