Smoky Street Corn Fritters with Spicy Aioli

Allergens

Egg, Milk, Wheat

Ingredients

• 2 cups fresh corn kernels (from about 3 ears of corn) 1 cup all
• purpose flour 1/2 cup whole milk 2 large eggs 1 tablespoon sugar 1 teaspoon baking powder 1 teaspoon salt 1/4 teaspoon ground black pepper Canola oil, for frying 8 ounces mayonnaise 2 cloves garlic, minced 1/4 cup fresh lime juice 1 tablespoon hot sauce (such as sriracha) 1/2 teaspoon ground cumin

Instructions

1. In a large bowl, combine corn kernels, flour, milk, eggs, sugar, baking powder, salt, and black pepper until well mixed. Let the batter rest for 15 minutes.
2. In a deep frying pan or skillet, heat about 1 inch of canola oil to 350°F.
3. Using an ice cream scoop or spoon, drop small portions of the corn mixture into the hot oil. Fry until golden brown and crispy, turning once, about 3 4 minutes per fritter. Remove from oil and place on a paper towel lined plate to drain. Repeat with remaining batter.
4. In a separate bowl, whisk together mayonnaise, garlic, lime juice, hot sauce, and cumin until well combined. Set aside.

Chef’s Insight

This recipe is inspired by the famous "Elote" or Mexican Street Corn, which is traditionally grilled and served on a stick. Our fusion twist includes turning it into crispy fritters with a fiery aioli for added heat.

Notes

Adjust the spice level of the aioli according to your preference.