Sweet corn is in-season! We bought half dozen ears from Kory Krueger (Sweet Spot Orchards) at the farmers' market on Saturday. They were $0.50 a piece. We usually eat sweet corn as corn-on-the-cob but tonight, I cut the kernels off of one ear and added them to my recipe for bean croquettes.
I use an easy and versatile recipe for bean croquettes: First, I mash together 2 cups cooked beans (any kind), 1/2 cup onion (minced), 1 egg, 1/2 cup bread crumbs, salt and pepper to taste. (Tonight, I added corn to the bean mixture). I like my croquettes with a little bit of texture so I mash them using a potato masher. For a smoother texture, you can put the bean mixutre through a food processor. Next, I cover the bottom of a large skillet with vegetable oil and turn the heat to medium-high. Using my hands, I shape about a 1/4 cup of the mixture into an oval-saped cake. I repeat this step with the remaining bean mixture. Finally, I cook the croquettes in the hot oil until golden brown on each side (about 3 minutes per side). They are best when served hot or warm.