Smoked Corn Fritters

Absolutely loved this dish! Crowd pleaser for sure.

This isn’t your average corn fritter, added a twist by smoking corn on the cob and a poblano! Really added another depth of flavor and then with the chorizo aioli, I mean I could eat five of these things alone and drink that aioli it was so delicious!

If you want to opt for a healthier oil to fry you can try bran oil, but I did canola and lard to fry them in.

Recipe Below:

Servings: 6-8, about 14 fitters

Time cook: 1 hour smoke time, 40 minute cook time

Ingredients

• -3 corns, husk trimmed

  • seasoned with butter, smoked paprika, salt and pepper

• 1 poblano pepper, smoked 

• 1 bunch of green onion, chopped 

• 1/3 cup of chopped of Oaxaca cheese (or cojita)

• 1/2 bunch of cilantro chopped 

• 1 lime squeezed 

• 3 cloves of garlic, minced 

• 1/2 cup of all-purpose flour 

• 1/2 clip of corn meal 

• 1 egg

• 3/4 cup of milk 

• 1/2 cup of canola oil 

• 2 tablespoons of bacon fat 

  Chorizo aioli 

• 1 tablespoon of chorizo oil 

• 2 tablespoons of sour cream 

• 1 tablespoon of light mayo 

Directions: Trim the corn and season. Place poblano and corn on the smoker at 225 °F for about 45 minutes to an hour. Once the corn and poblano are done, in a bowl knife off the corn kernels and chop up the poblano. Add all the ingredients in bowl expect the milk, cornmeal and flour.. Once all other ingredients are added stir then add the dry mix, egg and then milk.

In a frying pan add the oil and once at 350 °F about a 1/3 cup full of the mix and place in frying pan. Cook for about 3 minutes on each side till the corners start to brown. Season with salt one done.

Then garnish and add the chorizo aioli, enjoy!