Maximize Summer Corn with Charred Sweet Corn Fritters

Summer has arrived in the way of produce in my house and I'm loving it. This past Sunday I took a stroll through the farmers market and wanted everything. I always fall victim to "eating with my eyes," so I always give myself a budget - in this case it was $20. As I walked through the market, the pretty heirloom tomatoes called my name, the stone fruit looked amazing, the citrus was beautiful, but it was the corn that really lured me in. Even through their sturdy husks, I could smell their sweetness - one whiff and I was sold!

I love consuming corn in its raw state (why mess with a good thing?), but on occasion when I'm craving something more filling, I love making things like pancakes and fritters with the stuff. These fritters begin by browning butter. It adds a wonderful depth of flavor. (And if you have to add butter to a batter, why not brown it?!). The sweet corn is charred over the gas stove (of course, you could use a grill, too), giving the sweet corn a nice touch. The batter is laced with stone-ground cornmeal, adding great texture and Monterey jack cheese. Everything is better with cheese. It's a dreamy batter, I tell you.

These corn fritters would be wonderful with a drizzle of honey atop them, but if you're looking for something more savory, I recommend this buttermilk ranch dressing. If you have any dressing leftover, you can easily thin it out a bit by adding more buttermilk and tossing it with beautiful butter lettuce. I'm so into summer right now.