Smoky Street Corn Fritters with Chipotle Crema

Allergens

Milk, Egg

Ingredients

• 4 large ears of corn, husked and silk removed
• 1/2 cup all
• purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/3 cup milk
• 1 large egg
• 1/4 cup canned corn kernels, drained and rinsed
• 1/4 cup grated cotija cheese
• Canola oil for frying
• 1/2 cup sour cream
• 1 chipotle pepper in adobo sauce
• 1 tablespoon lime juice
• Fresh cilantro leaves, for garnish

Instructions

1. Preheat about 1 inch of canola oil in a large frying pan over medium high heat to 350°F.
2. In a small bowl, whisk together the flour, baking powder, salt, and pepper. In another bowl, whisk together the milk and egg. Stir the wet ingredients into the dry until just combined.
3. Stand each ear of corn upright in a large glass or vase to hold it steady. Using a sharp knife, carefully cut the kernels from the cobs. Add the kernels to the batter along with the canned corn kernels.
4. Carefully drop heaping tablespoons of the batter into the hot oil and fry until golden brown and cooked through, about 2 3 minutes per side. Transfer to paper towels to drain.
5. In a blender or food processor, combine the sour cream, chipotle pepper, adobo sauce, and lime juice. Blend until smooth. Season with salt and pepper.
6. Serve the fritters warm with a drizzle of chipotle crema and a sprinkle of cotija cheese and cilantro leaves.

Chef’s Insight

The secret is to use fresh corn for the best flavor.

Notes

Serve with a cold beer for the ultimate street food experience.