Grilled Corn Fritters with Hot Honey Crema

Slice the corn kernels off the cobs and set aside (4 ears = ~2 cups).

In a large bowl whisk together your dry ingredients: cornmeal, flour, baking powder, Morton® Fine Himalayan Pink Sea Salt, pepper, paprika, garlic powder, and parsley.

Then add in the milk + eggs to the dry, combine thoroughly with a mixer or food processor until thick.

Next, add in your corn kernels, sliced scallion, and cheese (if using) – combine well with a spoon until all the kernels are well-coated.

In a large nonstick skillet over medium-high, heat about ¾ inches of oil to about 365°F. Working in batches, add heaping spoonfuls of batter into pan (gently pressing them down with your spoon so they flatten into patties).

Cook until golden brown – about 4 minutes per side.

Remove from the pan and place on a paper towel-lined wire rack or plate, and repeat until all corn fritters are fried. (You can keep them warm in a 200°F oven while you fry up the remaining batch)

Finish the corn fritters by sprinkling over a touch of Morton® Coarse Himalayan Pink Sea Salt, then garnish with lime wedges. You can serve plain or with a side of our Hot Honey Crema.

For Crema: combine the (16-22) ingredients and mix by hand, then mix in chopped chives.