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Ingredients

• 1/2 teaspoon freshly-ground black pepper
• 2 T. buttermilk
• 1/3 c. cornmeal
• 3 T. finely chopped dill pickle
• 1 cup all-purpose flour
• 2 1/2 lb. fresh corn (after it's shucked, it should be about 2 lb.)
• 1 1/2 t. minced fresh thyme
• 1 T. honey
• 1/3 c. mayonnaise
• 1 t. red wine vinegar
• 1 teaspoon salt
• 1 t. minced shallot
• 3/4 c. vegetable oil (plus additional, if needed)
• 1 whole egg, plus one egg white, lightly beaten

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Ready In 45 Minutes

Servings: 20

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Cooking Instructions

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Prepare the dressing In a small bowl combine all of the dressing ingredients, season with salt to taste. Refrigerate until ready to serve.Make the fritters

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Step 1

• Cut the kernels off of half of the corn into a large bowl. Using a box grater, grate the remaining corn off the cobs into the bowl with the whole kernels. Then using the back of a chef's knife scrape all of the corn cobs, to remove any of the remaining sweet corn pulp into the bowl.
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Step 2

• Add the flour, cornmeal, eggs, 2 T. buttermilk, thyme, honey and salt.
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Step 3

• Mix.

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Step 4

• Heat 3/4 c. oil in a large nonstick skillet over medium high heat until the oil is shimmering. Drop the batter, about 2 T. at a time into the hot oil. Cook until the fritters are golden-brown around the edges, 1-3 minutes. Carefully (see note above:) flip the fritters and cook until deep golden brown on the second side, about 1-2 minutes.
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• Length: 5 minutes

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Step 5

• Remove fritters to a paper towel-lined plate. Repeat with the remaining fritter batter, adding additional oil as necessary to maintain enough oil to cover the bottom of the skillet.To serve: Stack the fritters and tomatoes how you like.
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Step 6

• Drizzle with some of the dressing and garnish with the crumbled bacon.
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