Rustic Grilled Corn Frybread Recipe

Name: Rustic Grilled Corn Frybread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2-3/4 cups corn cut from grilled cobs of silver queen corn, or other small kernel variety; 1 egg, beaten with a fork; 1 cup ricotta cheese; 1 cup gluten-free flour baking mix (like Arrowhead Mills); 2 tablespoons white corn meal; pinch of kosher salt; pinch of fresh milled black pepper; 1/2 teaspoon ground cumin; 1/4 teaspoon freshly ground cinnamon; 1 tablespoon chopped cilantro; 1 tablespoon olive oil; 1/2 cup coarsely processed garbanzo beans; 2 tablespoons grated ginger, reserve half for garnish; grapeseed or canola oil for cooking; dollops of ricotta, sour cream or fage for garnish; Sprig of cilantro, basil or mint for garnish; spoonful of blueberry-ginger jam. hot pepper jelly or preserve of your choice on the side; 2 tablespoons cooked pumpkin, optional variation; dollup of sour cream, ricotta, creme fraiche or fage, optional

Servings: persons

1/2-3/4 cups corn cut from grilled cobs of silver queen corn, or other small kernel variety
1 egg, beaten with a fork
1 cup ricotta cheese
1 cup gluten-free flour baking mix (like Arrowhead Mills)
2 tablespoons white corn meal
pinch of kosher salt
pinch of fresh milled black pepper
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground cinnamon
1 tablespoon chopped cilantro
1 tablespoon olive oil
1/2 cup coarsely processed garbanzo beans
2 tablespoons grated ginger, reserve half for garnish
grapeseed or canola oil for cooking
dollops of ricotta, sour cream or fage for garnish
Sprig of cilantro, basil or mint for garnish
spoonful of blueberry-ginger jam. hot pepper jelly or preserve of your choice on the side
2 tablespoons cooked pumpkin, optional variation
dollup of sour cream, ricotta, creme fraiche or fage, optional

1
["To grill corn, first soak the cobs, husks on (but pulled down), in water for @ 30 minutes. Then trim both ends. Grill the corn (husks on and pulled back up) until tender (15-30 minutes or so depending upon size and heat). Probably you will want to grill several ears of corn to enjoy on the cob with a meal. But reserve 1 or 2 ears. Let cool and cut off the kernels for this recipe later. You only need 1/2 cup or so. In fact I only used 1/4 cup in this recipe, because that is what was left over, and was craving more.", "Mix the beaten egg with ricotta. Add pumpkin if you are using this. Then add the flour, corn meal, salt, pepper, cilantro, cinnamon, cumin, olive oil, half the ginger, and the garbanzo beans. The mixture should be stiff enough for a wooden spoon to stand straight, but pliable for the spoon to move freely when stirring.", "Lastly, stir in the corn kernels.", "In a very hot pan use just enough grapeseed or canola oil to coat the bottom of the pan generously. Turn the heat to medium high.", "Ladle the batter to form tiny 2"" pancakes in the pan. When the bottom of each pancake has turned golden brown, turn over. Cook until both sides are golden brown and the middle is also solid. If you have been conservative with your oil use in the pan, you will not need to drain these on paper towels.", "Serve with dollops of sour cream, ricotta, or Greek yogurt and maple syrup, a blueberry ginger preserve, pumpkin butter, or cranberry/hot pepper jam. Garnish with cilantro, mint, or basil and fresh grated ginger. You may be able to tell from the photos that I love fresh ginger: Feel free to cut back if you do not!"]

348

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1/2-3/4 cups corn cut from grilled cobs of silver queen corn, or other small kernel variety, 1 egg, beaten with a fork, 1 cup ricotta cheese, 1 cup gluten-free flour baking mix (like Arrowhead Mills), and more.

Yes, Rustic Grilled Corn Frybread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Rustic Grilled Corn Frybread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions