This recipe was demonstrated for CUESA's Market to Table program on August 25, 2012.
1 serrano pepper
1 dried ancho chile
1 orange, zest only
1 cup local honey
2 oranges, zest only
1 bunch Italian parsley, chopped
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon extra-virgin olive oil
4 ears fresh corn
½ cup buttermilk
2 serrano peppers
1 bunch cilantro
¼ cup minced shallots
½ cup minced sweet pepper
2½ cups whole wheat flour
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon oil
1. To make the serrano honey, split the peppers and remove the seeds and ribs. Remove the stem and seeds from the ancho chile. Use a peeler to remove the zest from the orange. Combine the pepper, chile, zest, and honey in a sauce pan and bring just to a simmer over low heat. Remove from heat and let steep for at least 1 hour or until cool. Reheat and strain.
2. To make the gremolata, use a microplane to remove the zest from the oranges. Combine all ingredients in a mixing bowl and stir to coat the parsley in oil.
3. To make the fritters, steam the corn in the husk, then shuck and remove the kernels from the cob.
4. Measure 2 cups of corn kernels into a mixing bowl and set aside. Place the remaining corn in a blender with the buttermilk and eggs and purée. Add the purée to the corn kernels in the mixing bowl.
5. Split the serrano peppers, remove the seeds and ribs, and mince. Mince the cilantro leaves. Add serranos, shallots, sweet pepper, and cilantro to the bowl. Stir in the flour and season with salt and pepper.
6. Heat a cast iron skillet over medium heat and add the oil. Drop 2 tablespoons of corn batter into the heated skillet and cook for 1 to 2 minutes on each side.
7. To serve, arrange on a serving plate and drizzle infused honey over the top. Finish with a pinch of gremolata.