Grilled Sweet Corn Fritters with Lime Chipotle Crema and Smoky Paprika Dust

Ingredients

• •3 cups fresh corn kernels (or 2 cans of drained corn, about 15 oz each)
• •1/2 cup all-purpose flour
• •1/2 cup cornmeal
• •1/2 teaspoon baking powder
• •1/2 teaspoon salt
• •1/4 teaspoon black pepper
• •1/2 teaspoon chili powder
• •1/3 cup chopped green onions
• •2 large eggs, lightly beaten
• •1/3 cup whole milk
• •2 tablespoons unsalted butter, melted
• •Vegetable oil for frying
• •1/2 cup sour cream
• •1 tablespoon fresh lime juice
• •1/2 teaspoon chipotle chili powder
• •1/2 teaspoon smoked paprika (for garnish)

Instructions

1. 1

   In a large bowl, combine the corn, flour, cornmeal, baking powder, salt, black pepper, chili powder, and green onions. Stir to mix evenly.

2. 2

   In a separate bowl, whisk together the eggs, milk, and melted butter. Pour the wet mixture into the dry ingredients and stir until just combined.

3. 3

   Heat about 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Use a spoon or small ice cream scoop to drop fritter batter into the skillet, flattening each slightly into a patty shape.

4. 4

   Cook each fritter for about 2-3 minutes on each side, or until golden brown and cooked through. Add more oil to the skillet as needed for additional batches.

5. 5

   Transfer cooked fritters to a paper towel-lined plate to drain excess oil.

6. 6

   For the lime chipotle crema, whisk together the sour cream, lime juice, and chipotle chili powder in a small bowl.

7. 7

   Serve the fritters warm, drizzled with the lime chipotle crema, and sprinkle with smoked paprika for garnish.