(Serves)
4 cups of corn (fresh is best. Can use frozen or canned also)
1/4 cup chopped cilantro
1/4 cup chopped green onion
1 jalapeno diced, roasted (deseeded and membranes removed)
juice from 1/2 a lime (about 1 tablespoon)
zest from 2 limes, minced
1 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon chili powder
2 eggs beaten
1/4 cup milk
1 and 1/2 cup shredded Cojita Cheese
2 tablespoons extra virgin olive oil
Put corn in a large mixing bowl, corn should be relatively dry, use a paper towel if necessary. If you're using frozen corn I would heat it up in a skillet on high and keep tossing until the hiss of water disapears (about 2 minutes).
Add to the corn, cheese, minced, roasted jalapeno, cillantro, green onion, lime juice and zest.
In a smaller separate bowl add the flour, baking powder, salt, pepper and chili powder. Mix well and add to corn bowl, mix well again.
In a small bowl beat two eggs and add in the milk, incorperate well and mix into the corn mixture. A tight batter will form.
Heat a skillet to medium/high with just enough oil to coat the bottom. Once the skillet is hot make a small test fritter using a about 2 tablespoons of batter. Press it down so its not too thick and try and scoot the sides in to form a round circle or a rectangle, fry for about 3 minutes each side. If the fritter stayed together then cook the rest and serve! If they fall apart, they need a tad more batter so you can crack an egg with about a tablespoon of milk, beat well, and add to the corn batter.
Serve hot, serve cold either case they are yummy (but better right out of the pan!)