Ingredients:

• 3 cups fresh or frozen corn kernels
• 1 1/2 cups all-purpose flour
• 2 tablespoons finely chopped fresh chives
• 2 tablespoons baking powder
• 1 teaspoon kosher salt
• 2 tablespoons fine white cornmeal
• 1/2 cup whole milk
• 1/2 teaspoon cayenne pepper
• 1/2 medium jalapeno pepper, seeded and minced
• 2 large eggs
• 1 tablespoon granulated sugar
• 1/2 cup vegetable oil

Instructions:

1. Combine the cornmeal, flour, salt, sugar, cayenne pepper, baking powder together in a bowl and mix them.
2. Next, include the chives, corn, jalapeno to the mix as well. Stir all the ingredients together again.
3. Combine the eggs and milk together in a separate bowl. Mix these two ingredients, then add them to the corn mixture. It should be thick, but not too thick.
4. Use an iron skillet to heat the oil. Use 1/4 cup as a guide for the measurements for the corn fritters.
5. When the oil is heated start adding the fritters and cook each side for 2 to 3 minutes. Use a spatula to make them flat and also flip them to the other side.
6. Place the ones that are done on a paper so that they get extra moisture. Serve them right away.

The post Corn Fritters are the Best Appetizer For Party Night appeared first on falafelandcaviar.com.

Corn is an incredible ingredient to have in your fridge. You can turn it into so many different dishes from all around the globe, and you don’t even have to cook it. All you have to do is peel away the husk, stand it upright, or cut it in half if it’s large, and use your knife to saw away the kernels. Though they have a slightly different, mildly chalky flavor, they are still juicy and plump, perfect to eat just like that.

If you want to use your raw corn in a real recipe, you can add it to tomatoes, red onion, cilantro, and lime juice to make a quick salsa. Or you can toss it into a salad with greens and your favorite vegetables to add a nice crunch without having to make croutons, and raw corn is a lot healthier than them anyway. So forgo the cooking and use your corn raw!

The post The Case for Raw Corn appeared first on falafelandcaviar.com.

Ingredients

• 2 cups frozen whole kernel corn
• 4 slices bacon
• 7 red potatoes cut into small pieces
• 2 cloves minced garlic
• 8-oz pasteurized, refrigerated lump crabmeat
• 1 chopped medium onion
• 6 cups chicken broth
• 1/2 cup heavy cream
• 2 teaspoons seafood seasoning

Instructions

Turn on the stove to medium-high heat and start cooking the bacon. After 5 minutes you can set it on the side on a plate.

Save 2 tablespoons of the liquid in the pan and remove the rest. Lower the heat and cook the garlic together with the onion. Once they become soft you can pour in the potatoes, broth, seafood seasoning and corn.

Wait for the chowder to start boiling and lower the heat. Let it cook for 15 minutes while also mixing it several times.

When the time is up, include the crabmeat with the heavy cream. Continue cooking for 5 more minutes. The crab and corn chowder is ready!

Garnish each plate with some bacon on top to make it even better.

The post You Have To Make This Crab And Corn Chowder appeared first on falafelandcaviar.com.

Instructions

1. Melt two tablespoons of butter with one tablespoon of olive oil and saute one diced onion until it becomes translucent. Add in 2 cloves of minced garlic and the leaves of 6 sprigs of thyme and cook until the garlic is soft.
2. Pour in 1/4 cup of flour and stir into the vegetables to coat.
3. Pour in 6 cups of vegetable stock and bring to a boil. Then, add 2 cups of heavy cream and 2 Idaho potatoes that have been peeled and cubed and bring it back up to a boil for around 7 minutes until the potatoes are soft.
4. Pour in 2 cups of fresh or frozen corn and season with salt and pepper to taste. Wait about 10-12 minutes until the corn gets soft and turn off the heat.
5. Finish with a drizzle of olive oil and parsley.

The post Fall in Love With Corn Chowder appeared first on falafelandcaviar.com.

Ingredients:

• 3 cups fresh or frozen corn kernels
• 1 1/2 cups all-purpose flour
• 2 tablespoons finely chopped fresh chives
• 2 tablespoons baking powder
• 1 teaspoon kosher salt
• 2 tablespoons fine white cornmeal
• 1/2 cup whole milk
• 1/2 teaspoon cayenne pepper
• 1/2 medium jalapeno pepper, seeded and minced
• 2 large eggs
• 1 tablespoon granulated sugar
• 1/2 cup vegetable oil

Instructions:

1. Combine the cornmeal, flour, salt, sugar, cayenne pepper, baking powder together in a bowl and mix them.
2. Next, include the chives, corn, jalapeno to the mix as well. Stir all the ingredients together again.
3. Combine the eggs and milk together in a separate bowl. Mix these two ingredients, then add them to the corn mixture. It should be thick, but not too thick.
4. Use an iron skillet to heat the oil. Use 1/4 cup as a guide for the measurements for the corn fritters.
5. When the oil is heated start adding the fritters and cook each side for 2 to 3 minutes. Use a spatula to make them flat and also flip them to the other side.
6. Place the ones that are done on a paper so that they get extra moisture. Serve them right away.

The post Corn Fritters are the Best Appetizer For Party Night appeared first on falafelandcaviar.com.

Corn is an incredible ingredient to have in your fridge. You can turn it into so many different dishes from all around the globe, and you don’t even have to cook it. All you have to do is peel away the husk, stand it upright, or cut it in half if it’s large, and use your knife to saw away the kernels. Though they have a slightly different, mildly chalky flavor, they are still juicy and plump, perfect to eat just like that.

If you want to use your raw corn in a real recipe, you can add it to tomatoes, red onion, cilantro, and lime juice to make a quick salsa. Or you can toss it into a salad with greens and your favorite vegetables to add a nice crunch without having to make croutons, and raw corn is a lot healthier than them anyway. So forgo the cooking and use your corn raw!

The post The Case for Raw Corn appeared first on falafelandcaviar.com.

Ingredients

• 2 cups frozen whole kernel corn
• 4 slices bacon
• 7 red potatoes cut into small pieces
• 2 cloves minced garlic
• 8-oz pasteurized, refrigerated lump crabmeat
• 1 chopped medium onion
• 6 cups chicken broth
• 1/2 cup heavy cream
• 2 teaspoons seafood seasoning

Instructions

Turn on the stove to medium-high heat and start cooking the bacon. After 5 minutes you can set it on the side on a plate.

Save 2 tablespoons of the liquid in the pan and remove the rest. Lower the heat and cook the garlic together with the onion. Once they become soft you can pour in the potatoes, broth, seafood seasoning and corn.

Wait for the chowder to start boiling and lower the heat. Let it cook for 15 minutes while also mixing it several times.

When the time is up, include the crabmeat with the heavy cream. Continue cooking for 5 more minutes. The crab and corn chowder is ready!

Garnish each plate with some bacon on top to make it even better.

The post You Have To Make This Crab And Corn Chowder appeared first on falafelandcaviar.com.

Instructions

1. Melt two tablespoons of butter with one tablespoon of olive oil and saute one diced onion until it becomes translucent. Add in 2 cloves of minced garlic and the leaves of 6 sprigs of thyme and cook until the garlic is soft.
2. Pour in 1/4 cup of flour and stir into the vegetables to coat.
3. Pour in 6 cups of vegetable stock and bring to a boil. Then, add 2 cups of heavy cream and 2 Idaho potatoes that have been peeled and cubed and bring it back up to a boil for around 7 minutes until the potatoes are soft.
4. Pour in 2 cups of fresh or frozen corn and season with salt and pepper to taste. Wait about 10-12 minutes until the corn gets soft and turn off the heat.
5. Finish with a drizzle of olive oil and parsley.

The post Fall in Love With Corn Chowder appeared first on falafelandcaviar.com.