Corn Fritters

INGREDIENTS:

2 eggs, separated
1 Tbsp. plain flour
3/4 lb. canned sweetcorn, drained
salt and pepper
1 oz. butter

DIRECTIONS:

Whisk the egg whites until stiff. Mix together the egg yolks, flour and sweetcorn. Season with salt and pepper to taste and fold in the egg whites. Heat the butter in a large heavy-based frying pan. When the fat sizzles, drop in tablespoons of the corn batter. Fry until set and lightly browned underneath. Turn with a palette knife and fry the other side until golden. Drain and serve immediately.

Snappy Corn Bread

INGREDIENTS:

1 can (4 oz.) jalapeno peppers, chopped
3 c. yellow corn bread mix (Pioneer brand preferred)
1/4 c. corn oil
2 c. creamed corn
1 1/2 c. grated cheddar cheese
1 lg. onion, grated
2 c. milk
3 eggs

DIRECTIONS:

Drain and chop jalapeno peppers. Mix all ingredients together to make thin batter. Pour into well-greased 9 x 13 inch baking pan. Bake at 425 degrees for 30 to 45 minutes.

Mediterranean Corn Salad

INGREDIENTS:

1 lb. canned sweet corn kernels, drained
2 oz. sliced ripe olives, drained
1/2 lb. mozzarella cheese, cut into 1/4 inch cubes
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped, or 2 tsp. dried leaves, crushed
1 large tomato\raw, seeded, cut into 1/2 inch pieces
1/4 cup olive oil
3 Tbsps. cider vinegar
1 tsp. lemon peel, grated
1 large clove garlic, minced
2 Tbsps. toasted pine nuts (optional)
16 spinach leaves\raw

DIRECTIONS:

Combine first 6 ingredients in a bowl and mix well. Combine oil, vinegar, lemon peel and garlic in another bowl. Blend thoroughly using wire whisk. Pour over corn mixture and toss gently. Season with salt and pepper to taste. Refrigerate 1-2 hours to blend flavors. Preheat oven to temperature 375°F. Spread pine nuts evenly in a shallow pan. bake 3-5 minutes, stirring occasionally, or until light golden brown. Line individual salad plates with spinach. Spoon salad over spinach. Sprinkle with pine nuts, if desired.