Since the corn is not cooked for the salad, it’s important to use the freshest you can find, preferably from a roadside stand or farmers’ market. Serve the fritters warm, topped with dollops of cool sour cream.

　　

Ingredients

Serves 4

　　3 ears corn, husks and silk removed

　　1/3 cup milk

　　1 large egg

　　1 teaspoon sugar

　　1/2 teaspoon baking powder Coarse salt and fresh ground pepper

　　1/4 cup cornmeal

　　1/4 cup flour

　　2 tablespoons vegetable oil

　　Sour cream (optional)

　　

Step 1

Preheat the oven to 200°F. To remove the kernels, cut off the tip of each cob; stand the cob in a wide shallow bowl. With a sharp knife, slice downward to remove the kernels.

　　

Step 2

To the bowl, add the milk, egg, sugar, baking powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper; mix. Fold in the cornmeal and flour.

　　

Step 3

Line a rimmed baking sheet with paper towels. In a large nonstick skillet, heat 1 tablespoon of the oil over medium heat. Working in two batches, drop the batter into the pan by heaping tablespoonfuls. Fry until golden brown, about 2 minutes per side. Transfer to the prepared baking sheet. Sprinkle with salt; place in the oven. Repeat. Keep warm in the oven for up to 30 minutes. Serve with sour cream, if desired.

　　Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved.Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors.Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.