Smoky Sweet Corn and Chorizo Fritters with Lime Aioli

Allergens

Eggs, Dairy, Gluten

Ingredients

• 1 cup corn kernels, fresh or frozen 1 chorizo sausage, casing removed 1/2 cup all
• purpose flour 1/2 cup yellow cornmeal 1 teaspoon baking powder 1/2 teaspoon salt 1/4 teaspoon black pepper 1 egg, beaten 1/2 cup milk 2 tablespoons chopped fresh cilantro Vegetable oil, for frying Lime Aioli: 1/2 cup mayonnaise 1 garlic clove, minced 1 teaspoon lime zest 1 tablespoon lime juice Salt and pepper, to taste

Instructions

1. In a large skillet over medium heat, cook the chorizo sausage until browned, breaking it up as it cooks. Remove from heat and let cool. Once cooled, crumble the sausage and set aside.
2. In a small bowl, combine mayonnaise, minced garlic, lime zest, lime juice, salt, and pepper to make the Lime Aioli. Cover and refrigerate until ready to serve.
3. In a large bowl, whisk together flour, cornmeal, baking powder, salt, and black pepper. Add the beaten egg, milk, cooked corn kernels, crumbled chorizo, and chopped cilantro. Mix until just combined.
4. Heat about 1 inch of vegetable oil in a deep frying pan over medium heat to 350°F (175°C).
5. Using a small ice cream scoop or two spoons, carefully drop rounded spoonfuls of the batter into the hot oil and fry until golden brown on all sides, about 2 3 minutes. Remove from the oil using a slotted spoon and drain on paper towels.
6. Repeat with the remaining batter, making sure not to overcrowd the pan. Serve immediately with Lime Aioli on the side.

Chef’s Insight

For an extra smoky flavor, grill the corn kernels before mixing into the batter.

Notes

This recipe is best served immediately for optimal texture and flavor.