Ingredients For the Dipping Sauce:

1/4 cup plus 2 tablespoons mayonnaise

1/4 cup packed cilantro leaves

1 small jalapeño pepper, seeded and coarsley chopped

1/2 teaspoon minced garlic

2 teaspoons freshly squeezed lime juice

1/2 teaspoon ground cumin

1/4 teaspoon kosher salt

For the Fritters:

1/4 cup all-purpose flour

1/4 cup corn starch

1 teaspoon baking powder

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper

2 cups fresh corn kernels

1/3 cup thinly sliced green onions

1 large jalapeno pepper, minced

1 large egg, whisked

3 tablespoons milk

2 ounces finely grated Kerrygold

Reserve Cheddar Cheese

1/3 cup canola or vegetable oil

Instructions

To make the dipping sauce:

 

  1. Place all ingredients in the bowl of a food processor or the jar of a blender. Process until smooth. Refrigerate until ready to use.

To make the fritters:

 

  1. Whisk together flour, corn starch, baking powder, salt and pepper in a small bowl. Set aside.
  2. In a medium bowl, combine the corn, green onions, jalapeño, egg, milk and Kerrygold Reserve Cheddar Cheese. Stir in the flour mixture.
  3. Add 3 tablespoons of oil to a large nonstick or cast iron skillet. Heat over medium heat until oil is shimmering. Use a muffin scoop (about 3 tablespoons) to add 4 fritter portions to the pan. Use the back of a greased spatula to gently flatten the fritters. Cook for 3-4 minutes or until golden brown. Flip the fritters and cook for another 2-3 minutes or until golden brown. Remove fritters from the skillet, place on a plate lined with paper towels and repeat with remaining fritter batter, adding the remaining oil to the pan if needed.
  4. Serve warm or room temperature with dipping sauce.