Corn Fritters with Homemade Pico

Directions

1. 1

   Preheat your Blackstone or griddle to medium heat, about 350°F.

2. 2

   In a large bowl, whisk together the flour, masa harina, sugar, and seasoning.

3. 3

   Add the half-and-half and eggs, whisking until the batter is smooth and thick but still scoopable. If needed, add 2 to 4 tablespoons of additional half-and-half or milk to reach the desired consistency.

4. 4

   Fold in the sweet corn, creamed corn (if using), and shredded cheese until evenly combined.

5. 5

   In a separate bowl, combine the tomato, jalapeño, red onion, cilantro, lime juice, and seasoning to make the pico de gallo. Stir well and adjust seasoning to taste.

6. 6

   In another small bowl, mix together the Mexican crema and mashed avocado. Add lime juice and chipotle hot sauce, if desired.

7. 7

   Lightly oil the griddle. Scoop about 2 tablespoons of batter onto the griddle for each fritter, leaving space between them.

8. 8

   Cook for 2 to 3 minutes, or until the bottoms are golden brown. Add a little more oil around the edges if needed, then flip and cook for another 2 to 3 minutes until cooked through and golden.

9. 9

   Transfer the fritters to a wire rack to keep them crisp while you finish cooking the remaining batter.

10. 10

    Serve warm with the avocado crema and fresh pico de gallo.