5medium ears of cornshucked (this will yield about 3-4 cups)
4scallionswhite and some green, finely chopped
1/2cupcilantrofinely chopped
1/2cupall-purpose flourplus 1/4 cup more if needed (I used corn flour*)
1teaspoonkosher salt
freshly ground black pepperto taste
3large eggslightly beaten (plus 1 more if batter seems dry)
Unrefined olive oilor a neutral oil for frying (I used avocado oil)
Optional toppings:
Flaky salt to finishsliced jalapeños, sliced scallions, diced avocado
Instructions
Make the Cilantro Yogurt Sauce:
In a medium bowl combine all the ingredients. Cover and chill until ready to use.
Make the Fritters:
Prepare a baking sheet lined with paper towels or a kitchen towel. Set aside.
Char the poblano pepper directly over a gas flame or 6 inches under the broiler until just blackened on all sides. Place in a bowl and cover tightly for 15 minutes. Peel the skin off with your hands, seed and finely chop.
With a sharp knife cut the corn kernels from the cobs into a large bowl and scrape the stripped cobs with the back of a knife to release the "milk" juices into the bowl.
Mix the poblano peppers, scallions, cilantro, flour, salt and pepper with the corn. Add the eggs and mix just to combine. Your mixture should hold it's shape nicely, if it doesn't add 1/4 cup more flour. If it seems too dry, add 1 more egg.
Place a large skillet over medium heat until warm. Add just enough oil to cover the bottom, and heat until sizzling hot, but not smoking.
Working in batches to avoid crowding the pan, carefully drop scant 1/4 cupfuls of the batter into the skillet, then press down on them lightly to gently flatten.
Cook until the bottom side is crisp and golden brown, about 4 minutes (the corn will have a tendency to pop in the hot pan, so be careful; you may want to use a splatter guard or lid to shield yourself). Fritters can darken quickly, so keep an eye and reduce the heat to medium if needed. Flip the fritters and cook until browned on the other side, 2 to 3 minutes longer.
Transfer fritters to the prepared baking sheet. and sprinkle with flaky salt, if using. Repeat with remaining batter, keeping the pan well-oiled as you go.
Serve fritters warm, with a dollop of cilantro yogurt sauce on top and other optional toppings.
Notes
*This batter works well with most flours so feel free to mix them up. I like to use corn flour but do not confuse it with cornstarch. In England, cornstarch is referred to as cornflour.