Suellen Calhoun charmed the judges with her ode to summer corn. They loved the crisp fritters with the chunky herbed corn and sweet pepper puree.

3 cups fresh corn kernels, about 6 ears
1/2 cup chopped yellow sweet pepper
2 Tbsp. olive oil
1 medium red onion, chopped
1 small hot green chile, seeded and finely chopped
2 cloves garlic, minced
1 cup vegetable or chicken broth
1/4 cup chopped parsley
1/4 tsp. ground cumin
Salt and ground black pepper to taste
2 cups fresh corn kernels, about 4 ears
1 cup finely chopped cooked chicken
1 large egg, lightly beaten
1/2 cup milk
2 Tbsp. butter, melted
1 tsp. salt
1/4 tsp. ground black pepper
1 1/2 cups all-purpose flour
1 tsp. baking powder
Cooking oil for deep-fat frying
4–6 cilantro sprigs (optional)
4–6 whole chile peppers (optional)

1. For puree, in a large skillet bring 2 cups lightly salted water to a boil; add 3 cups corn. Return to boil; cover and cook until tender, about 3 minutes. Drain; cool slightly. In a food processor, puree corn with the yellow pepper. In the same skillet heat olive oil. Add onion, chopped chile, and garlic; cook over medium heat until onions are tender. Add corn puree and broth; simmer, uncovered, over low heat for 15 minutes, stirring occasionally. Add the parsley and cumin; season with salt and pepper to taste. Cover and set aside.

2. For fritters, place 2 cups corn in a bowl; lightly crush with a potato masher. Stir in chicken, egg, milk, butter, 1 teaspoon salt, and 1/4 teaspoon black pepper. In another bowl combine flour and baking powder; stir into the chicken mixture just until moistened. In a deep-fat fryer or large saucepan heat 2 inches of oil to 375°. Drop scant 1/4 cup dough, a few at a time, into hot oil.* Fry for 3 to 4 minutes, turning if necessary, until golden brown and cooked through. Drain on paper towels; keep warm.

3. To serve, place puree on 4 plates; arrange fritters evenly atop. Garnish with cilantro and whole peppers, if desired. Serve warm. Makes 4 to 6 servings (about 16 fritters).