It's August and that means that 2 of my favorite things are in season; corn and peaches. Both peak at this time of year, but you rarely find recipes that use both of them, which I feel is a shame. So I set out to remedy that situation. Personally, I'd eat enough of these to make a full meal-they would probably make a great breakfast-but for most people, this would make a great side dish to any grilled chicken or pork that you might be doing.
1/4 cup onion, finely diced
1 jalapeno, seeded and finely diced
2 Tbl. cilantro, minced
1/2 lime, juiced
1/2 Tbl. sugar
Peel the peach by cutting a shallow “X” in the blossom end of the peach, dipping it in boiling water for 30 seconds then plunging it into an ice bath. Once it cools down the skin should slip right off. Pit the peach and cut it into a small dice. Combine with remaining ingredients and stir to mix. Set aside.
serves 4 as a first course
2 cups corn, cut fresh from the cob (frozen will work also if you can’t get fresh)
1/3 cup red pepper, finely diced
1/4 cup green onion, minced
3 slices bacon, thick cut
1/2 cup flour
1 tsp baking powder
1 Tbl. sugar
1/2 tsp. salt
2 eggs, beaten
1/4 cup milk
Chop and fry the bacon, reserving rendered fat in skillet. In a large bowl combine the bacon with the corn, pepper, and onion. In another bowl combine the flour, baking powder, sugar, and salt. Add the egg and milk and mix to form a batter. Add batter to the corn mixture. There should be just enough to bind all the ingredients with not too much batter.
Add a couple of tablespoons of oil to the bacon fat in the skillet and reheat. Make fritters by placing a scant 1/4 cup of batter into the hot oil, spreading it slightly.
Fry for 1-2 minutes or until starting to brown around the edges. Flip and fry another 2-3 minutes.
Drain briefly on paper towel and serve, topping with peach salsa.