MEXICAN STREET CORN FRITTERS

1 jalapeno, seeded and minced

2 green onions, finely chopped

3/4 cup flour

1/2 teaspoon baking powder

1 teaspoon chili powder

1 teaspoon smoked paprika

1/4 teaspoon salt and pepper

1/2 cup milk

1 1/4 cups sweet yellow corn, about 2 ears

1/3 cup fresh cilantro, chopped

4-6 ounces cotija cheese, crumbled

Peanut oil, for frying

To make the corn fritters, add the flour, baking powder, chili powder, smoked paprika, salt, pepper and milk to a bowl. Stir until combined. Fold in the corn, cilantro and cotija cheese. It should be the consistency of a very thick pancake batter, if needed add a tablespoon more of milk. Preheat the oven to 300 degrees F.

Add oil to a large saucepan and heat over medium high heat. When the oil is hot add about 1-2 teaspoons of batter to the pot. Fry for 1-2 minutes or until golden brown. Remove with a slotted spoon and drain on a paper towel, then repeat with remaining batter. Keep the fritters warm in the oven until ready to serve with mayo for dipping.

Chipotle Tequila Mayo

1/2 cup good quality mayo

1 chipotle chile in adobo, minced

1 tablespoon Tequila

In a bowl mix together the mayo, chipotle pepper and bourbon. Cover and keep in the fridge until ready to use.

Half Basked Harvest

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