Name: Cheesy Sweet Corn Fritters with Sauteed Tomatoes
Brand: doughseedough.net
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Cheesy Sweet Corn Fritters with Sauteed Tomatoes

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I can’t believe summer is coming to an end; how is it almost September? The last few months flew by – a blur of work, school, and so many great vacations. I haven’t been able to cook much this summer – I spent most of my days traveling for work or traveling for fun – so every moment I get in the kitchen is extra special.
Mike and I finally had a quiet weekend at home to get caught up on housework and finally relax. A trip to the farmers’ market inspired this dish packed full of local foods – sweet corn, gorgeous cherry tomatoes, zucchini, and cheese. Seriously – there is nothing quite like Wisconsin sweet corn (sorry, Cape Cod, but the corn we had&nbsp;out there was terrible).
I served these fritters with a side of zucchini noodles sautéed in a bit of olive oil and lightly seasoned with some roasted red pepper and garlic seasoning we got from Soulard Spice Shop.
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Cheesy Sweet Corn Fritters with Sautéed Tomatoes
serves 6
3 tablespoons olive oil
1 large red onion, finely chopped and divided
1 red bell pepper, finely chopped
1 – 2 small green chile peppers, minced (optional)
2 ears sweet corn, kernels removed
2 1/3 cup yellow corn meal
1/4 cup all-purpose flour
1 teaspoon sugar
1 teaspoon cayenne pepper, divided
1 cup buttermilk (or combine 1 cup milk with 2 teaspoons white vinegar and let sit for 5 minutes)
1 egg
2 cups&nbsp;shredded sharp cheddar
2 tablespoons&nbsp;basil, roughly chopped
1 pint cherry tomatoes, halved
Heat 1 teaspoon oil in a large non-stick pan&nbsp;over medium-high heat. Add half the onions and sauté for 1&nbsp;minute. Add the bell pepper and chile peppers and cook for an additional 2&nbsp;minutes, or until vegetables begin to&nbsp;soften. Add sweet corn&nbsp;and cook for two minutes, or until corn softens. Season with salt and pepper to taste. Set&nbsp;vegetables aside to cool.
Meanwhile, combine the corn meal, flour, sugar, and 1/2 teaspoon of the cayenne in a large bowl.&nbsp;In a small bowl, whisk together buttermilk and egg. Add the buttermilk mixture to the dry ingredients and mix until just combined. Stir in the vegetables, cheese, and&nbsp;basil.
Heat 1 teaspoon oil in a large non-stick pan over medium heat. Add the remaining onion and cook until softened, about 2 – 3 minutes. Stir in tomatoes and season with remaining 1/2 teaspoon of cayenne, salt, and pepper. Cook until tomatoes begin to soften, about 2 minutes. Set aside and keep warm.
Heat a very thin film of oil in a large non-stick frying pan over medium heat.&nbsp;Working in batches, cook 1/4 cup scoops of batter in the oil. Cook 2 minutes per side, or until fritters are golden brown. Repeat with remaining batter, adding more oil as needed. Serve fritters immediately with sautéed tomatoes.
recipe adapted from Weeknight Fresh &amp; Fast

I can’t believe summer is coming to an end; how is it almost September? The last few months flew by – a blur of work, school, and so many great vacations. I haven’t been able to cook much this summer – I spent most of my days traveling for work or traveling for fun – so every moment I get in the kitchen is extra special.
Mike and I finally had a quiet weekend at home to get caught up on housework and finally relax. A trip to the farmers’ market inspired this dish packed full of local foods – sweet corn, gorgeous cherry tomatoes, zucchini, and cheese. Seriously – there is nothing quite like...

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Cheesy Sweet Corn Fritters with Sauteed Tomatoes

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