Fry up these babies and set them out with the dipping sauce while you’re preparing the fish tacos, but maybe set aside a couple for yourself, because when you turn around, they’ll be gone. Using fresh corn is always preferable, but if fresh corn isn’t available, use frozen cream corn.
For the fritters:
8 ears corn, shucked, or 2 cups frozen cream corn, thawed
½ cup shredded sharp Cheddar cheese
¼ cup finely chopped green onions
¼ cup finely chopped onion
¼ cup milk
2 large eggs, lightly beaten
3 slices bacon, cooked and crumbled
½ tsp. minced garlic
1 cup all-purpose flour
½ cup plain cornmeal
1 Tbsp. baking powder
2 tsp. salt
2 tsp. freshly ground pepper
Canola oil for frying
For the dipping sauce:
1 cup mayonnaise
2 Tbsp. honey
1 Tbsp. hot sauce (or to taste)
1. Wrap the corn tightly in parchment or wax paper and microwave on high power for 4 minutes. When cool enough to handle, cut the corn off the cob into a bowl.
2. Stir in the cheese, green onions, onion, milk, eggs, bacon, and garlic. Combine the flour, cornmeal, baking powder, salt, and pepper in a separate bowl. Add to the corn mixture, and stir just until dry ingredients are moistened.
3. Pour the oil to a depth of 2 inches in a deep skillet and heat to 350°F.
4. Using a small ice cream or cookie scoop, drop the batter into the hot oil, and cook, in batches, for 3 to 5 minutes, turning once. Drain on paper towels and sprinkle with salt.
5. To make the dipping sauce, combine all the ingredients in a small bowl. Serve with the fritters.