Corn Fritters with Salsa

Name: Corn Fritters with Salsa
Ingredients: 2 plum tomatoes, coarsely chopped; 1/3 cup chopped white onion; 2 tablespoons chopped fresh cilantro; 1 to 2 tablespoons chopped pickled jalapeno chiles; 1 tablespoon fresh lime juice; 2 ears corn, shucked; 1 large egg; 1/2 cup milk; 1/3 cup yellow cornmeal; 2 1/2 tablespoons all-purpose flour; 1/4 teaspoon salt; 2 to 3 tablespoons vegetable oil; Accompaniment: sour cream

13 ingredients

8 steps

Ingredients

2 plum tomatoes, coarsely chopped
1/3 cup chopped white onion
2 tablespoons chopped fresh cilantro
1 to 2 tablespoons chopped pickled jalapeno chiles
1 tablespoon fresh lime juice
2 ears corn, shucked
1 large egg
1/2 cup milk
1/3 cup yellow cornmeal
2 1/2 tablespoons all-purpose flour
1/4 teaspoon salt
2 to 3 tablespoons vegetable oil
Accompaniment: sour cream

Directions

1

Stir together all salsa ingredients and season with salt.
2

Cut corn kernels from ears and scrape cobs to extract juice, then discard cobs.
3

Whisk together egg and milk until smooth and stir in cornmeal, flour, and salt.
4

Stir in corn, including juice.
5

Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then drop in 2 tablespoons batter each for 4 fritters.
6

Fry until lightly browned, about 2 minutes per side, and drain on paper towels.
7

Make more fritters in same manner, adding oil as necessary.
8

Serve fritters with salsa.