I went to school in Iowa. I moved there from Puerto Rico. Let’s just say that I didn’t even know where Iowa was before deciding to go to school there. My high school U.S. Government teacher had to pinpoint it on a map for me. Sad, but true. To add to my Iowa naivety I also didn’t know this was the land that grew corn, which meant lots of farmers and itty-bitty small towns. Yep, I basically knew nothing about Iowa.
(Side note: I originally planned to put some chopped onion in the batter, but then got lazy and omitted. So please don’t judge me for this lying picture.)
When I landed in Iowa and as we drove to Ames, I couldn’t stop taking pictures of the vast landscape. It’s just a sea of corn that engulfs you. I remember being in awe and slightly in shock that Americans ate this much corn. Fast forward a couple months (or was it years?) later and during a random conversation with a friend about Iowa corn I discover that this corn isn’t for humans. It’s feed corn. Not sweet corn. Feed corn is what is fed to cows, pigs, chickens, and sometimes fish to produce meat. My dreams of walking through a field of corn and eating corn right off the husk were shattered.
Nevertheless, Iowa still produces some sweet corn, hidden among all of the rows of the feed corn. And they certainly know how to celebrate their corn through a variety of dishes. To celebrate the land of Iowa and there being corn a plenty right now I made one of my corn favorites: corn fritters. I have a small obsession with corn fritters. Ok, alright, maybe it’s a big obsession. I love the crunchiness of the corn, and the delicousness of the pan fried batter. To top it off, you dip it in sweet chili sauce and you are in heaven. It’s the sweet and salty combination that kills you.
- 2 corn cobs (or 2 1/2 cups of frozen corn)
- 1 garlic clove crushed
- small bunch of fresh cilantro chopped
- 1/2 cup of finely diced red pepper
- 2 eggs, lightly beaten
- 1/2 cup all purpose flour
- 2 tbsp. water
- salt and black pepper to taste
- 1/2 cup of olive oil