Corn Fritters With Arugula And Warm Tomato Salad Recipes

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CRISPY CORN FRITTERS WITH TOMATO SALAD



Crispy Corn Fritters with Tomato Salad image

Provided by Sandra Lee

Time 25m

Yield 4 servings

Number Of Ingredients 8

1(8 1/2-ounce) box corn muffin mix (recommended: Jiffy)
1 (8-ounce) can creamed corn
1 egg, lightly beaten
1/4 cup canola oil
2 tablespoons pesto
3/4 cup shredded mozzarella cheese
Kosher salt and fresh ground black pepper
1 cup halved grape tomatoes

Steps:

  • In a medium bowl combine the corn muffin mix, creamed corn, egg and 1/4 cup mozzarella cheese. Mix until well combined. Heat 1/4 cup of oil in a nonstick skillet over medium heat. Working in batches, spoon a heaping tablespoons of the batter into the hot oil. Cook until crisp and golden brown, about 2 to 3 minutes per side.
  • In a medium bowl combine 2 tablespoons of the pesto, with 1/2 cup shredded cheese, season with salt and pepper, to taste. Put a tablespoon of the pesto and cheese onto each of the corn fritters and top each with a tomato half. Transfer to a platter and serve.

ARUGULA, FRESH CORN AND TOMATO SALAD



Arugula, Fresh Corn and Tomato Salad image

Make and share this Arugula, Fresh Corn and Tomato Salad recipe from Food.com.

Provided by dicentra

Categories     Corn

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

1/4 cup champagne vinegar or 1/4 cup white wine vinegar
1/4 cup minced shallot
salt & freshly ground black pepper
6 ears white corn, with small kernels shucked
1/2 cup extra virgin olive oil
8 cups arugula
3 pints cherry tomatoes, halved

Steps:

  • In a large bowl, mix the Champagne vinegar with the minced shallots and season the mixture with salt and pepper.
  • Let the shallots stand in the vinegar for 10 minutes. Meanwhile, using a sharp, thin knife and working over another bowl, cut the kernels from the ears of white corn.
  • Whisk the olive oil into the Champagne vinegar and shallots until blended. Add the arugula and toss with the dressing.
  • Add the cherry tomatoes and the corn kernels and toss gently. Transfer the salad to a large platter, scatter the nasturtiums on top and serve.

Nutrition Facts : Calories 412.2, Fat 29.3, SaturatedFat 4.1, Sodium 44, Carbohydrate 37.6, Fiber 7, Sugar 11.1, Protein 7.6

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