Nightshade Kitchen's Corn Fritters with Adobo Verde Sauce


For adobo verde sauce:

  • 2 serrano peppers; destemmed

  • 4 cloves garlic; peeled

  • 1 bunch cilantro; coarsley chopped

  • 1 bunch parsley; coarsely chopped

  • 2 limes; juiced

  • 1/2 cup olive oil

  • 1 1/2 teaspoons salt


  1. In a pan over medium heat, dry roast the serrano peppers and garlic, tossing occasionally to prevent burning, for 10 minutes or untll slightly blackened.

  2. Remove from heat and coarsely chop all, discarding seeds from serrano if sensitive to spice.

  3. Add to a food processor with all remaining ingredients except oil.

  4. Slowly drizzle olive oil into food processor while pulsing until sauce is smooth.

  5. Remove and store sauce, rinsing food processor well.

For fritters:

  • 2 eggs, beaten,

  • 1/2 cup all-purpose flour

  • 1/2 teaspoon salt

  • 2 ears of corn; parboiled, kernels removed

  • 1/2 cup scallions; thinly sliced

  • 1/2 teaspoon cayenne pepper

  • Vegetable oil; for frying


  1. Add eggs, flour and salt to a food processor. Pulse until well combined.

  2. Add corn kernels, scallions, and cayenne and continue to pulse 3 or 4 times until batter is blended but still contains chunks.

  3. Shape batter into coarse balls or patties and fry in a heavy sided pan with vegetable oil until golden brown, about 3-4 minutes each side.

  4. If left too long, fritters will overcook within 1-2 minutes after being ready.

  5. Serve hot with side of adobo verde sauce.

Sweet Potato & Corn Fritters



  • 2 Small Sweet Potatoes

  • 1 Ear Corn

  • 1 Egg

  • 1/4 Cup Corn Meal

  • 1 Tsp. Cumin

  • 1 Tsp. Paprika

  • 3 Tbsp. Olive Oil

  • Salt


  1. Soften Sweet Potatoes in Microwave - poke with a fork and cook for 2-4 minutes depending on how powerful your microwave is (test halfway through).

  2. Steam Corn

  3. Peel sweet potatoes and mash with a fork

  4. Cut steamed corn off the cob and combine with sweet potato mash

  5. Add corn meal, egg, and seasoning to the sweet potatoes and corn

  6. In a large skillet, heat Oil over high heat

  7. Form small patties with sweet potato and corn mash, place in hot oil, and allow bottom to brown (around 5 minutes)

  8. Flip and brown second side

  9. Place Fritters over Greens and top with Garlic Yogurt Sauce and fresh Cilantro

For Garlic Yogurt Sauce:


  • 1 1/2 Cloves of Garlic, finely chopped

  • 1/2 Cup Plain Greek Yogurt

  • 1 Tsp. Lime Juice

  • Salt


  1. Combine all ingredients in bowl, season as desired

  2. Drizzle over Sweet Potato & Corn Fritter

Black Bean Salad with Cucumber, Tomato, Corn + Basil, Lime, and Honey Dressing

black bean salad.jpg

This recipe couldn't be more simple! We steamed the corn before slicing it off the cob. Other than that, it's just chop, mix, and enjoy! You can serve this as a side dish, but you might have a hard time not eating the whole thing at once!


  • 2 ears of corn, steamed, with kernels sliced off
  • 1 large tomato, diced
  • 1/2 red onion, diced
  • 1 cucumber, diced
  • 1 cup black beans, defrosted


  • juice of 1 lime
  • 1 tsp honey
  • 1/3 c olive oil
  • 1 clove of garlic, minced
  • chopped basil
  • salt and pepper


  1. Chop all of your fresh vegetables into similar size cubes
  2. Combine dressing ingredients in a bowl or blend in a food processor 
  3. Stir together in a large bowl. Serve right away or chill. 

Breakfast Skillet with Black Beans, Corn, Onions, Tomato & Swiss Chard



  • 1/4 red onion, diced
  • 1 ear of corn, removed from the cob
  • 3-4 stems of chard, roughly chopped
  • 3 eggs
  • canola oil
  • salt and pepper
  • optional: cheddar cheese


  1. Heat oil over medium heat in a non-stick pan or cast iron skillet
  2. Add onions, salt, and pepper to the pan to cook, and stir occasionally, until they start to become translucent.
  3. Add corn, stir, and cook for a few minutes until it's tender (or until it's warmed up if it's already cooked).
  4. Add chard and stir - the greens only need to cook briefly to become tender. 
  5. Make 3 small wells or spaces for the eggs. Add a little extra butter or oil to the pan, if needed, so the eggs don't stick. Crack the eggs into the pan. Let them cook over medium heat to set. Top with cheese if you'd like, and cover with a lid to melt the cheese.
  6. When the eggs are cooked to your liking, serve hot!

"Elote" Salad with Corn and Feta

"Elote" Salad with Corn and Feta

While our ingredients are not what you would find with authentic mexican elotes, we were inspired by the combinations of textures and flavors for our first sweet corn of the season. Elote is corn is a Mexican recipe, where corn is roasted over an open grill and coated with salt, chile powder, butter, cotija, lime juice, and mayonnaise or crema fresca.

In our version, we featured Vermont feta cheese. You can roast corn over your grill, or simply cook it in a cast iron pan like we did!


  • oil or butter for cooking
  • 2 ears fresh corn, with kernels sliced off
  • 1/4 finely chopped red onion
  • salt and pepper
  • 1/4 tsp chili powder (or more, to your taste)
  • 1 tsbp mayonnaise (store bought or homemade- see our recipe here)
  • 1/4 c feta cheese for garnish
  • 2 lime wedges


  1. Directions Warm oil or butter in a cast iron pan. Add corn and red onions, season with salt, pepper, and chili powder.

  2. Occasionally stir veggies until charred evenly, about 10 minutes. Cook until onions are translucent and you see a nice even char on the corn. Remove from heat to a serving bowl to cool.

  3. Once cool, stir in mayonnaise. Add crumbled feta and squeeze in lime. Adjust your seasoning for salt, pepper, and chili powder to taste.