Blackstone Street Corn Fritters

Ingredients

• 6 ears corn on the cob
• 1 cup cornmeal
• 1 cup flour
• 1 teaspoon baking powder
• 3/4 cup milk
• 2 eggs (beaten)
• 1 Tablespoon lime juice
• 1 Tablespoon garlic paste or minced garlic
• 1 Tablespoon chili powder
• 1 teaspoon ground red pepper
• kosher salt, pepper
• 1 cup crumbled cotija cheese
• 1/2 cup chopped cilantro
• vegetable oil
• Optional toppings: more cotija cheese, lime wedges, cilantro, and hot sauce
• 1/2 cup mayo
• 1/2 cup sour cream
• 1 Tablespoon lime juice
• 1 Tablespoon chili powder
• 1/2 teaspoon ground red pepper

Instructions

1. Boil the corn in salted water for 10 minutes. Let cool and cut the kernels off the cob. You should have about 4 to 5 cups corn kernels.
2. Add the cornmeal, flour, baking powder, milk, eggs, lime juice, garlic, chili powder, ground red pepper, kosher salt, and pepper to a bowl. Stir until evenly mixed.
3. Add the corn kernels, cotija cheese, and cilantro. Gently fold them into the mix. Form this mixture into patties with your hands and place on a tray or baking sheet. You could also use an ice cream scoop and place the batter on the tray, then press down with a spatula to flatten them.Note: If mixture seems too dry add more milk, if it seems too wet add more cornmeal or flour.
4. Preheat the Blackstone to medium heat for at least 5 minutes. Once preheated add vegetable oil and put the fritters on the griddle using a spatula for 3 to 4 minutes per side.
5. Top with more cilantro and cotija cheese if desired and serve with the Street Corn Fritter Dipping Sauce on the side and optional toppings such as more cotija cheese, lime wedges, cilantro, and hot sauce.
6. Put all ingredients in a bowl and stir until combined.Note: We love a lot of sauce, feel free to cut the sauce in half if you don't think you will use it all, or store leftovers in the fridge for up to a week.