Being a Jersey girl, Jersey corn represented the much-anticipated August harvest each year. One of the great joys of being a transplanted Jersey girl now residing in the Sedona area is the elongated corn harvesting season. Ah, what more can a vegan food-obsessed girl ask for?!
Well, different ideas for fresh corn, that’s for sure.
Hauser & Hauser Farms in Camp Verde, Arizona, has become my ‘go-to’ stop for fresh-picked corn that is grown without all those nasty chemicals. And I know this because I often bring home some lovely worms that have opted to take up residence in the ears of corn that made their way back home with me. I gladly welcome these worms to their new home, my raised bed garden, where I have a worm colony that gets happily fed my organic coffee grounds with other goodies on a daily basis.
Ah, so with the abundance of fresh-picked corn on the cob, we’ve been feasting upon just quickly blanched in boiling, salted water for no more than one minute, cut off the cob and pleasantly devoured raw in our nightly garden salad, fresh-baked corn muffins, and in a myriad of one-pot chilies, etc. (thrown in just at the end before serving so as not to ruin their fresh-off-the-cob raw-ness.
But alas, pancakes were calling out to me as well. And with the plethora of fresh ears, corn pancakes aka breakfast for dinner, were top on the agenda for the day.
Quick and easy to whip up, here’s my recipe
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