Jersey Silver Queen Corn…YUM! Any NJ resident (or visitor) who’s never had Jersey Silver Queen Corn is truly missing one of the best treats of Summer! Silver Queen is a sweet, white corn which has fat kernels that resemble translucent pearls…and the corn is so tender that it can almost be eaten raw…but its oh, so much better cooked!
The corn is fresh & plentiful and can be found at lots of NJ roadside stands from July through about mid-September. It grows well here due to our clay-like soil and does best when the ground is really moist…so needless to say, this is an extremely good year for Silver Queen in New Jersey due to the rainy spring & summer we’ve had. Sweet Corn begins appearing at roadside farm stands in New Jersey in late June so it’s a worthwhile stop to indulge in this spectacular Jersey treat!
Corn on the cob is a great way to use fresh corn, but we can’t figure out a way to present corn on the cob to guests for breakfast without them thinking we’re really crazy! So we make corn fritters for our guests instead, cause they’re sort of similar to a pancake! After guests have had these fritters, they always ask us where they can find the best corn to take home to recreate their ‘corn experience’! We LOVE the corn at Sweet Valley Farm in Ringoes and besides having great corn, they have the most wonderful peaches too! We have found their corn to be the sweetest and plumpest and they are located really close to the Inn…so that’s one of my weekly stops from July through September!
These Corn Fritters can be served with either maple syrup or if you want a bit more of a savory breakfast, serve them with a dollop of sour cream & some fresh tomato salsa. They’re great as a stand-alone lunch or a side with your dinner. Here’s our recipe for Jersey Silver Queen Corn Fritters, we hope you’ll enjoy them! (Click here for more breakfast recipes.)
Jersey Silver Queen Corn Fritters
- 2 ears corn, shucked
- 1 large egg
- 1/4 cup milk
- 1/3 cup yellow cornmeal
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 2 scallions chopped really tiny
- 2 to 3 tablespoons vegetable oil
Cut corn kernels from ears and scrape cobs to extract juice. Then discard cobs. Sauté the corn in a nonstick skillet on top of the stove for about 5 minutes. Use 1 tablespoon butter, 1 tablespoon vegetable oil, a little kosher salt. Cool and set aside. Whisk together egg and milk until smooth and stir in scallions, cornmeal, flour, salt & pepper. Stir in corn, including juice.
Heat 2 tablespoon oil in that same nonstick skillet over moderate heat until hot but not smoking, then drop in 2 tablespoons batter each for 4 fritters. Fry until lightly browned, about 2 minutes per side, and drain on paper towels. Make more fritters in same manner, adding oil as necessary.
Serve fritters with syrup or salsa….Enjoy!
About the author, Donna Arold:
I was born and raised in New Jersey. I’ve lived here all my life and I can’t remember a time when I wanted to live anywhere else. My husband Ken and I own a Bed & Breakfast in Flemington called Main Street Manor. I run the Inn during the week and Ken helps on the weekends. The inn gives me a chance to do many of things that I love most in life, like baking, gardening and entertaining. The inn is a labor of love for Ken and I. We enjoy welcoming guests into our home and telling them about the best of our area. What could be better than being home, doing all the things you love to do and have your guests thank you for doing it!