Find this recipe and more in Deborah Madison’s Local Flavors: Cooking and Eating from America’s Farmers’ Markets, available at Linden Hills Natural Home. Deborah says,

“I like the sharp, aged Cheddar I found at the Minneapolis market against the sugary sweetness of today’s corn, but corn is versatile and good with every kind of cheese—fresh goat, sheep’s feta, Swiss, Gouda, Jack.”

6 ears sweet corn, enough to yield 3 cups kernels
2 eggs, beaten
4 scallions, including an inch of the greens, finely sliced
1/2 cup chopped parsley
2 tablespoons shredded basil or dill
1 cup grated or crumbled cheese (see headnote)
1/3 cup all-purpose flour
sea salt and freshly ground pepper
unsalted butter or oil for frying
3 handfuls of arugula, stems trimmed

1. Slice the tops of the kernels off the corn, then reverse your knife and press out the milk. Mix the kernels and scrapings with the eggs, scallions, herbs, cheese, and as much flour as can easily be absorbed. Season with 1/2 teaspoon salt and pepper.

2. Melt enough butter or heat enough oil to cover a wide skillet generously. Divide the batter roughly into sixths and drop into the skillet. Fry over medium heat until golden, about 2 minutes, then turn and brown on the second side.

3. Place a fritter on each of 6 plates and top with the arugula leaves. Serve right away.