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This is one of Kitchen Caravan's signature recipes. The sweet corn is topped with a tangy herb spread and salty trout. It combines some of the main ingredients of the Narragansett tribe's diet, which is local to Rhode Island and Southern Connecticut.

Ingredients:
For the Bean Puree:
½ cup lima beans (can be frozen)
1 lemon
3 T olive oil
1 scant handful chives

For the Corn Fritters:
1 fresh ear of corn
1 dash of paprika (bittersweet Spanish is best)
1 dash of cumin
1 dash of salt
2 T unbleached all purpose flour
2 eggs
Some olive oil for frying
1 filet of smoked trout (usually they come in packages with two filets)

Make the Puree:
Blend or mash the beans with the olive oil and lemon juice. Finely chop the chives and stir into the puree. Season and refrigerate.

Make the Fritters:
Combine the corn, salt, and flour in a bowl.
In a separate bowl, beat together the two eggs. Mix the eggs into the bowl with the corn, and season with the paprika, cumin, and salt.
Heat up some olive oil in a small saucepan, and spoon out the corn batter into the hot oil.
Flip the fritters over after about 1 minute, when they have acquired a nice brown color underneath.

To finish them off:
Chop the trout into small pieces, and sprinkle some lemon juice on top.
Assemble the fritters by spreading them with a dollop of the bean puree, and then placing some pieces of the trout on top.
Garnish with chives if you would like.

Makes about 8 corn fritters.