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Our summer meals are defined by two things: corn and tomatoes. So recipe developer Erin McDowell, author of The Fearless Baker and the upcoming The Book on Pie, had the genius idea to combine them into one unbeatable dish. Behold the corn fritter caprese (with peaches and tomatoes, because summer).
“I love corn,” McDowell tells us, “and I’m always looking for new ways to cook with it in the summer. These corn fritters are something that I make a lot for a really simple dinner, but I’ve been playing around with making them into more of a meal. Usually, I just make the fritters and serve them alongside a salad, but I thought, ‘why not make the corn fritters part of the salad?’”
“The only thing you have to cook is the fritters,” she continues, “so it’s really easy. They’re quick to throw together, so you can make this on a weeknight. But it’s also beautiful because of all the colors, and it’s fancy enough that if you put it down at a dinner party, it would elicit oohs and ahhs.”
Be still our corn-loving hearts.
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