Ingredients
1/2 c. sour cream
2 tbsp. mayonnaise
1 tbsp. lime juice
1 garlic clove, grated
1/2 c. all-purpose flour
1/4 c. cornmeal
1 tsp. baking powder
1 tsp. Kosher salt
1 tsp. granulated sugar
1 tsp. chili powder
Freshly ground black pepper
1/3 c. buttermilk, at room temperature
1 large egg, at room temperature
2 tbsp. melted butter
1 1/2 c. corn kernels, defrosted and drained if frozen
1 jalapeno, seeds and veins removed, minced
2 tbsp. cotija cheese, crumbled, plus more for garnish
Vegetable oil, for frying
Fresh cilantro, for garnish
Lime wedges, for serving
Preparation
Step 1Make the sauce: In a medium bowl, whisk together all sauce ingredients. Step 2Make the fritters: In a medium bowl, whisk together the flour, cornmeal, baking powder, salt, sugar, chili powder, and freshly ground black pepper.Step 3In a large bowl, whisk together the buttermilk, egg, and butter until smooth. Stir in the corn, jalapeño, and cotija. Gradually fold in dry ingredients (a flexible rubber spatula works best here) until no dry spots remain.Step 4In a large skillet over medium heat, heat about 2 tablespoons of oil until it shimmers. Add a heaping tablespoon of batter for each fritter, and cook each for about 2 minutes per side, or until golden and crisp. Transfer cooked fritters to a paper-towel lined plate. Add more oil as necessary and continue with the rest of the batter. Step 5Serve fritters garnished with cotija and cilantro leaves, with sauce on the side and a few wedges of limes for squeezing.
The best part? It doesn’t have to be corn season. Make frozen corn your friend here – just be sure to defrost and drain it well so the liquid doesn’t cause the oil to spit while you fry them. Made these? Let us know how it went in the comment section below!
