Spicy Mexican Street Corn Fritters with Avocado Crema

Ingredients

• 2 cups corn kernels, fresh or thawed from frozen
• 1 cup flour, sifted
• 1 cup milk
• 2 large eggs, beaten
• 1 teaspoon baking powder
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup chopped cilantro
• 2 tablespoons vegetable oil

• 1 ripe avocado, pitted and peeled
• 1 cup sour cream
• 1 tablespoon lime juice, freshly squeezed
• 1 teaspoon salt

Method

1. 01
   In a large bowl, combine the corn kernels, flour, milk, and beaten eggs. Mix until well combined.
2. 02
   Add the baking powder, chili powder, cumin, salt, pepper, and cilantro to the corn mixture. Stir until the batter is evenly mixed.
3. 03
   Heat the vegetable oil in a large skillet over medium heat.
4. 04
   Scoop 1/4 cup of the batter into the skillet, flattening slightly with the back of a spoon. Cook for 2-3 minutes on each side or until golden brown and cooked through.
5. 05
   Transfer the cooked fritters to a paper towel-lined plate to drain any excess oil.
6. 06
   While the fritters are cooking, prepare the avocado crema by combining the avocado, sour cream, lime juice, and salt in a food processor. Blend until smooth.
7. 07
   Serve the fritters warm with a generous dollop of avocado crema on the side.