Flavor options abound when you have fresh corn on hand.  My freezer is almost out of all the golden kernels I put up last summer, but thankfully, this year’s corn crop is off and growing, so I’ve been willing to use those last few bags!

Tonight, I whipped up Summer’s Fresh Corn Fritters, and topped ’em with sour cream and lime juice! Our mouths said hallelujah and called for seconds! You can do this! Gather these ingredients and meet me below and I’ll walk you through this, step by delicious step.

Summer’s Fresh Corn Fritters

3 cups of fresh corn*
1 small can chopped green chilies
1/4 cup chopped cilantro
1/2 cup chopped green onion
1-2 jalapenos diced fine with seeds and membranes removed
2 tablespoons lime juice
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon chili powder
1/3 teaspoon red pepper flakes
2 eggs beaten
1/4 cup milk
1 and 1/2 cup shredded Cheddar Cheese
Extra virgin olive oil to cover skillet bottom
Begin by combining your corn, green chilies, cilantro, green onion, jalapeno and ½ tablespoon lime juice in a mixing bowl.

In a second bowl, combine your dry ingredients: flour, baking powder, salt, black pepper, chili powder, and red pepper flakes. Stir into corn mixture.

Add milk, eggs, and cheese. Stir well.

Cover the bottom of your skillet with olive oil and heat until it sizzles when you add a drop of water. Drop batter by heaping tablespoon into the oil. Flatten it slightly with your spatula and let them cook for a couple minutes or until the edges begin browning. Flip and let the other side brown about the same length of time. Remove to a plate covered with paper towels and sprinkle with additional salt and pepper to taste. Serve warm. A few options: top with sour cream, your favorite salsa, a slice of avocado and a bit more of the lime juice.

All together now, “Have mercy!”

*If using canned or frozen corn, make sure it is well drained)