Sweet Corn Fritters with Salsa Fresca

These wonderful sweet corn fritters are the perfect side for the three-bean vegetarian chili that was featured yesterday, or would be a fantastic brunch dish when paired with some eggs over-easy or scrambled eggs. They're hearty, but not too heavy and are practically a meal on their own!

Ingredients:

• 10 oz frozen corn kernels (one bag), thawed
• 3 fresh jalapeños, seeded and minced
• 2 cloves garlic, minced
• 1 red bell pepper, seeded and finely diced
• 1 bunch green onions, including tops, thinly sliced
• 2 eggs
• 1 1/4 cups all purpose flour
• 1/2 cup cornmeal
• 1 tsp baking powder
• juice of 1/2 lime
• 1 1/2 cups milk
• coconut oil for frying
• sour cream and salsa fresca for serving

Combine corn, jalapeños, garlic, bell pepper and green onions in a large bowl and set aside. 

In a food processor, combine eggs, flour, cornmeal, baking powder, and lime juice. Pulse a few times to combine, and then and the milk. Process in pulses until a thin batter is formed, and then add to the vegetables. Let sit for at least 30 minutes before cooking.

Heat 2 Tbsp of oil in a large frying pan over med-high heat, spoon batter in to form fritters about 4" in diameter. Cook until golden, about 4 minutes on a side, turning once. 

Salsa Fresca:

This is a very simple recipe that is great for serving on chicken, with chips, as an accompaniment to chili, with eggs, or anywhere else you'd use salsa.

Ingredients:

• 2 tomatoes, diced
• 1/2 cup minced red onion
• 1/2 jalapeño, seeded and minced 
• juice of 1/2 lime
• 1/4 cup chopped fresh cilantro
• kosher salt and fresh cracked black pepper to taste

Combine all ingredients in a bowl, and poof! It's done :-)

Brunch Tortilla Pie

Welcome to another guest blogger! As you may remember from the first post, Andrew is famous for his fabulous and fabulously healthy dishes. Here is one that is sure to be a favorite!

This is a great recipe that I adapted from a Runner's World magazine article. It's very healthy, incorporated veggies and complex carbs and can be made vegetarian or with the ground meat of your choice. I've used it for brunch since it is very easy to make, looks good and is a fantastic all-day energy food!

• 1 Tbsp Olive Oil
• 1 med onion, chopped
• 1/2 cup celery stalk, chopped
• 1 clove garlic, minced
• 1 15-oz can yellow corn, drained
• 1 15-oz can kidney beans, drained
• 1 15-oz can black beans, drained
• 1 15-oz small white beans, drained
• 1 6-oz can tomato paste
• 1 Tbsp taco seasoning
• 1 Tbsp dried basil
• 5 10-12 inch soft tortillas
• 1 cup shredded cheddar cheese
• optional: ground meat of your choice can be prepared with the onion, garlic and celery, I prefer chicken or turkey. Add a diced jalapeño for extra spice!

In a frying pan, heat oil and sauté the onions, garlic, celery and meat (if desired) until onions are transparent (and meat is cooked through). Add corn, beans, tomato paste and seasonings and heat thoroughly. Set two tablespoons of this mixture aside.

Place one tortilla on a baking sheet that was lightly coated with cooking spray, spoon a few tablespoons of the bean mix onto it; spread evenly. Place a second tortilla on top of the beans, add another few tablespoons of the bean mix and spread. Repeat the layering process until the pie is five layers high. Add two tablespoons water to the reserved bean mix and spread over the top of the pie, (this will prevent it from drying out during baking).

Bake at 350F for 35 minutes. Sprinkle with cheese and continue baking until cheese is melted. Let sit for 15 minutes, then cut into pie shaped servings. Serves six.

Serve with your favorite salsa, sour cream, extra cheese or guacamole!