If I was lucky enough to own white pants (L won’t let me), I wouldn’t pack them away this Labour Day weekend as custom dictates. I would wear them defiantly at least until Thanksgiving, I don’t like to give up summer without a fight.

Swimming in the lake is good, as far as I’m concerned, until at least the middle of October. So what if your teeth chatter a little; it’s not like there’s anyone around to hear. The hammock is good for weeks beyond that, especially if you’re good friends with a Hudson’s Bay blanket and a decent sweater. Shorts and sandals will see me through until the first snow.

But the corn, it’s almost done. Even one of summer’s unapologetic groupies like me has to concede this. It’s such a short season.

But there’s a little good corn left (left over, in fact) and I’m determined to make every golden kernel last.

You can make these fritters with fresh corn, but I always seem to have few leftover cobs in the fridge this time of year and they work just fine. Crispy, cheesy and just a little sweet, these make a hearty breakfast with a little maple spread on top. Or, serve them as a side dish with barbecued pork. They reheat very well.

Corn fritters

(adapted from a recipe by Michael Smith)

Serves four

3-4 ears fresh or cooked corn, kernels removed from cobs

3 eggs

3 tablespoons flour

3 tablespoons cornmeal

Salt and pepper

2 green onions, thinly sliced

1 cup Cheddar cheese, grated

1/4 cup canola oil

Whisk corn and eggs together. Add flour, cornmeal, salt and pepper. Mix. Add green onions and Cheddar. Mix again until all ingredients are incorporated.

In a deep ftying pan, heat oil to medium. When oil is hot, add a rounded tablespoon of batter. Flatten and fry for two to three minutes on each side until golden and cooked through. Serve plain or with maple butter.

For the maple butter

Whisk together equal amounts of butter and maple syrop.