You won't believe this, but I actually found some corn at the grocery store, and it wasn't gross. I'm not sure where these beautiful cobs came from, but God bless that farmer. Who knew you could get produce like this in October. I really hope I didn't just buy something from Peru...
I pinned this recipe a while ago, and I drool over it every time I flip through my pins. It just looks so...delicious. So I used my beautiful corn to make these fritters. Not quite as spicy as I thought, so play with the jalapeño. After all, every jalapeño has a different spice level. And the original recipe said bacon was optional. Bacon is never optional.
Jalapeño Popper Corn Fritters
Adapted from Closet Cooking blog
½ cup all-purpose flour
½ cup finely shredded Cheddar cheese
2 ounces cream cheese, room temperature
2 to 3 jalapeño peppers, diced
2 slices bacon, cooked and crumbled
1 teaspoon smoked paprika
1 teaspoon coriander, toasted and ground
2 green onions, sliced
1 handful cilantro, chopped
1 lime, zest and juice
2 tablespoons oil
½ cup Jalapeño Popper Dressing
Mix the corn, flour, egg, cheddar cheese, cream cheese, jalapeños, bacon, paprika, coriander, green onion, cilantro, and lime juice in a bowl.
Heat the oil in a pan over medium heat, form into ¼-cup patties, and cook until golden brown on both sides, about 2 to 4 minutes per side.
Serve with jalapeño popper dressing.
Makes 4 servings
Jalapeño Popper Dressing4 ounces cream cheese, softened
¼ cup Greek yogurt or sour cream
¼ cup buttermilk
¼ cup fresh diced jalapeños
1 clove garlic
1 green onion
1 tablespoon cilantro
2 tablespoons bacon, cooked and crumbled
Salt and pepper to taste
Puree everything in a food processor and blend until smooth.