Just cut leftover corn off the cob and refrigerate! Use as a tasty addition to stir fry, cold salads, or for these little gems. Couldn’t be easier to enjoy some of that delicious sweet corn for breakfast, lunch or supper!
1½ cups sweet corn kernels
1 pkg. Jiffy Corn muffin mix
1 egg, slightly beaten
½ cup milk
Heat oil in a skillet over medium-high heat. Drop heaping tablespoons of batter into the oil. Fry until golden brown on both sides, 1 – 1½ minutes per side. Drain fritters on a paper towel-lined plate and repeat until all the batter’s gone.
Serve warm or room temperature, with a little maple syrup on the side or a sprinkle of powdered sugar on the top…great with fish or ham, as a side or a snack.