I live for sweet corn season. I come from a family that has proudly proclaimed themselves “corn snobs.” (Really, my mother feels the need to declare this to anyone and everyone, especially if she’s presented with a particularly offensive big-kernelled ear.) Consequently, I spent most of my life eating unadulterated corn on the cob with butter, salt, and pepper. But these fritters have recently become a favorite of mine; they have a great texture and flavor from the corn and are made extra delicious by the cilantro, scallions, and a little bit of cheddar cheese. Add a simple dipping sauce of Greek yogurt, lime, and Sriracha and dinner's ready. —Carey Nershi
about 1 dozen fritters
For the fritters:
lime, zest and juice
fresh sweet corn kernels (from 3 to 4 ears, depending on size)
garlic clove, minced
roughly chopped cilantro
cheddar cheese, grated
Oil with a high smoke point, such as peanut, safflower, canola, or grapeseed, for pan-frying
Sift together flour, baking powder, salt, and ground coriander. In a separate bowl, whisk together milk, egg, and lime juice and zest. Mix the wet ingredients into the dry, then fold the corn, scallions, cilantro, garlic, and cheddar cheese in until just combined.
Heat a large heavy skillet (cast iron, preferably) and add enough oil to coat the bottom of the pan.
Once the oil is hot, spoon large mounds of batter into the pan, flattening them slightly. Cook for about 3 minutes, or until fritters are nicely browned on the underside, then flip. When they are browned on the second side, remove them from the pan and place them on a plate or baking sheet lined with paper towels. Repeat until all the batter has been used up, adding more oil to the pan if needed.
For the Sriracha-Lime Greek Yogurt:
Mix together Greek yogurt and lime juice and zest. Add Sriracha a little bit at a time, until you have the heat level where you’d like it.