Ingredients2 cups fresh or frozen corn kernels
1 tbsp olive oil
2 green onions, thinly sliced
1/4 cup Young Guns Flame Roasted Diced Green Chile
Pinch sea salt
Pinch black pepper
1/4 cup shredded Mexican cheese
1/2 cup flour
Fresh sour cream for topping
Fresh salsa for topping
- In a bowl, mix the corn, green onions, pinch salt and pepper, Young Guns Flame Roasted Hatch Green Chile, flour and cheese until fully combined.
- Heat oil in a large pan. Drop ¼ cup of batter into a hot pan. Lightly press down to flatten. Cook for 3-4 minutes on each side until the fritters are golden brown.
- Top with sour cream and salsa.