America’s Test Kitchen Makes 12 2-inch fritters 4 ears fresh corn, husks and silk removed 1 large egg, lightly beaten 3 tablespoons all-purpose flour 3 tablespoons cornmeal 2 tablespoons heavy cream 1 shallot, minced 1/2 teaspoon salt pinch cayenne 1/4 cup vegetable oil, or more as needed Slice the kernels off of 2 ears of … Read More →
Esquites – Mexican Street Corn Salad
J. Kenji Lopez-Alt Serves 4 2 tablespoons vegetable oil 4 ears fresh corn, shucked, kernels removed (about 3 cups fresh corn kernels) Kosher salt 2 tablespoons mayonnaise 2 ounces feta or cotija cheese, finely crumbled 1/2 cup finely sliced scallion greens 1/2 cup fresh cilantro leaves, finely chopped 1 jalapeño pepper, seeded and stemmed, finely … Read More →