Rachael Ray Every Day

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Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat a grill to medium. In a large bowl, combine the creamed corn, onion, breadcrumbs, eggs, baking powder, 1 teaspoon salt and 1/2 teaspoon pepper.

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  • Position a large cast-iron skillet over the grate. Add 1 1/2 tablespoons oil and heat until hot. Working in batches, drop 1/4 cupfuls of the batter onto the skillet, leaving an inch in between. Cover and cook, turning once and pressing gently to flatten, until browned and cooked through, about 8 minutes. Drain on paper towels. Repeat with another 1 1/2 tablespoons oil and the remaining batter.

  • Increase the heat to high. Brush the tomato slices with the remaining 1 tablespoon oil and season with salt and pepper. Arrange on the grate in a single layer and grill, turning once, until grill marks appear, about 3 minutes.

  • Transfer the corn fritters to a platter and top with the tomato slices and basil.

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