Sauce Ingredients

¼ cup mayonnaise
¼ cup sour cream
2 Tbsp Queso fresco
2 Tbsp chopped cilantro
1 clove of minced garlic
1 lime juiced
1 tsp chili powder
¼ tsp black pepper
¼ tsp salt

Fritter Ingredients

4 corn cobs
2 eggs beaten
1 onion diced
1 red pepper diced
3 cloves minced garlic
2 Tbsp chopped cilantro
¼ cup cornmeal
1 tsp chili powder
¼ tsp black pepper
¼ tsp salt

Directions

Preheat your gas grill to 400°F (205°C) for 15 to 20 minutes then place your corn cobs onto the grill to roast. Don’t husk them yet before grilling! If you soak the corn in the husk in water then grill them directly, the kernels steam perfectly and the cooked corn silk can be removed more easily. Let them cool before husking, the steam is a challenge straight off the grill. Roast the cobs for 15-20 minutes, remove then let cool.

Mix the sauce ingredients together then let chill them until you’re ready to serve.

In a mixing bowl place a small bowl upside down as a pedestal base for your corn then using said base cut the kernels off of the corn cobs. Mix all of the fritter ingredients, mix thoroughly then portion out with a spoon onto a preheated skilled right on your grill. Press them out flat and roast until golden brown then flip. Fry until crispy on both sides.

Remove and garnish with Queso fresco, sauce, and cilantro.

Recipe, Dar-B-Que!

Image care of Dave, @Yardcorebbq