Mexican Street Corn Fritters

Lime Crema:

1. Mix all ingredients together until well blended.
2. Cover and refrigerate until ready to serve.

Fritters:

1. Heat the shortening in a fryer or large heavy pot to 375˚F.
2. In a small bowl, whisk together the flour, corn starch, sugar, baking powder, salt garlic powder and chili powder.
3. In a large bowl, whisk together the eggs and milk.
4. Add corn, jalapeno and cheese and stir to coat.
5. Fold dry ingredients into the corn mixture until combined. The mixture will be “loose.”
6. Working in batches, use a 1 1/2-tablespoon cookie scoop to drop heaping scoops of batter into preheated shortening.
7. Cook fritters until golden brown, 3 to 4 minutes. Use caution when frying as the water content of the corn can cause splattering. Using a slotted spoon, transfer fritters to a paper towel-lined plate.
8. Serve with lime crema.