Step 1

with a wire rack inside.

Step 2

Prep the corn. Lay the corn flat on the counter, and cut the kernels off. Set aside.

Step 3

Make the corn fritter batter. In a large bowl, whisk the eggs, milk, lime zest and lime juice, spices, salt, pepper and sugar until smooth. Combine the flour and baking powder in a small bowl, then whisk this into the egg mixture, whisking until very smooth.

Step 4

Stir in the fresh corn, cheese, scallions, cilantro, bell pepper, and optional jalapeno.  You should have a thick batter that mounds on a spoon. If it feels overly thick, add a splash of milk, or overly runny, add a tablespoon of flour.  If unsure about consistency, cook one “tester” fritter first.

Step 5

Heat olive oil in a large nonstick pan or cast iron skillet over medium heat.  Place 5 rounded spoonfuls of fritter batter (2-inch round fritters) carefully into the skillet (scooting in any stray kernels) and cook for about 3 minutes on each side until golden and holding together. Working in batches, move the fritters to the wire rack in the oven to cook all the way through. Don’t worry if they are still a little doughy in the middle; they will continue to cook in the oven. Bake until puffed, about 10-15  minutes.

Step 6

In a food processor, pulse cilantro cream ingredients until blend until combined.(Alternatively, feel free to mix in a bowl)

Step 7

Serve the fritters with the Cilantro cream, garnish with cilantro, lime wedges and your favorite Hot sauce.