Congratulations to blog reader Mary Jones, the random winner of our latest cookbook giveaway! Mary has won a copy of “I Love Corn” by Lisa Skye, which, as you might have guessed, is a cookbook devoted entirely to corn.

I hope there’s still enough time in this corn season for Mary to try a recipe or two from this book using fresh corn. To make the rest of you feel better, I’ve typed up two great-looking recipes from the book. One is for corn flapjacks with ricotta cheese and walnuts; the other is for corn with smoked bacon and caramelized onions.

Thanks for playing, everybody. Have a great weekend.

To see the recipes, click “Read More.”

Corn Flapjacks with Fresh Ricotta Cheese and Chopped Walnuts
Serves 4 to 6

Recipe courtesy of chef-owner Peter Giannakas, Ovelia Psistaria Bar, Astoria, NY.

3 cups self-rising white corn or wheat flour
1/2 cup yellow cornmeal
1/2 cup granulated sugar
Pinch of salt
1/2 tsp. baking powder
1 large egg
2 cups whole milk
2 Tbsp. melted unsalted butter
1/2 tsp. vanilla extract
1 cup fresh corn kernels
2 Tbsp. extra-virgin olive oil
2 cups ricotta cheese
1 cup chopped walnuts (optional)
Hot maple syrup, for serving

1. In a large bowl, combine the flour, cornmeal, sugar, salt and baking powder. Stir in the egg, milk, butter and vanilla until well mixed. Add corn kernels and mix well.

2. Heat oil in a medium skillet over medium-high heat. Pour 1/4 cup of batter per pancake and cook evenly on both sides, about 2 minutes per side.

3. To serve, stack three pancakes on each plate, adding 2 to 3 tablespoons of ricotta and 1 tablespoon of chopped walnuts between each layer. Top with more walnuts and hot maple syrup.

Roasted Corn with Smoked Bacon and Caramelized Vidalia Onions
Serves 4

Recipe courtesy of Bob Waggoner, Charleston, SC.

6 large ears fresh corn, unhusked
2 to 3 Tbsp. olive oil, or more as needed
2 large vidalia onions
4 slices uncooked apple-smoked bacon, cut into medium dice
2 Tbsp. sorghum syrup
1 Tbsp. salted butter
Fresh chives, finely chopped, for garnish
Salt and pepper

1. Roast the corn in the husks on a preheated medium-hot grill (or in a preheated 400-degree oven) for 30 to 40 minutes, or until charred. Remove from the heat and let cool. Remove husks and cut kernels from cobs. Separate any chunks into individual kernels.

2. Coat the bottom of a wide skillet with the oil and place over medium-high heat, then add onions. Spread out onions in an even layer and cook for 30 to 45 minutes, or until they begin to brown and sweeten in flavor. Stir occasionally to keep them from burning, lowering the heat to medium if necessary. If the onions look as if they are drying out, add splashes of water. You may also want to add more oil after 20 to 30 minutes to keep the onions completely coated.

3. While onions are cooking, render bacon in a separate skillet over medium heat until well-browned, about 4 to 6 minutes. Drain excess fat.

4. Remove onions from heat and add syrup. Stir in bacon and corn and cook until heated through. Add butter, chives and salt and pepper to taste.

Recipes from “I Love Corn” by Lisa Skye