MAKES 24 FRITTERS
I’ve been to Mexico twice. Both times I had a run-in with Montezuma. I don’t know what I ever did to that guy, but evidently he hates me. I’m probably never going back to Mexico, but I refuse to deprive myself of fried corn. Such a bountiful combination for such a cheap, cheap price! These are totally fine whether deep-fried in a countertop fryer or just pan-fried in a little oil.
FOR THE CORN FRITTERS
One 7.5-ounce box corn muffin mix
1/2 cup all-purpose flour
1 tablespoon paprika
1 teaspoon cayenne pepper
1/2 cup milk
1 egg
1/2 stick unsalted butter, melted
1 small bunch scallions, grilled and chopped
1 cup corn kernels, grilled and fresh cut from the cob or frozen
Sea salt
FOR THE DIPPING SAUCE
1/4 cup crumbled Cotija cheese (crumbled feta or shredded Parmesan cheese can be substituted)
1/2 cup mayonnaise
1/2 cup sour cream
11/2 teaspoons Tabasco
Salt and pepper to taste
FOR THE CORN FRITTERS
Combine corn muffin mix, flour, paprika, and cayenne in a bowl. In a separate bowl, mix milk, egg, and melted butter, then add to dry ingredients. Stir in scallions and corn. In a Dutch oven, heat vegetable oil to 365°F. Drop batter by tablespoons into oil and fry until golden brown. Drain on paper towels. While still hot, sprinkle with sea salt and serve.
FOR THE DIPPING SAUCE
In a food processor, combine all ingredients and blend until smooth. Serve in a small bowl with the fritters.