Fresh Corn and Green Chile Fritters

Carefully cut the corn from each cob, then run the back of a knife over the cobs to extract any remaining liquid and corn pulp. Place corn and corn liquid in a large bowl. Chop the green chile and add it to the corn mixture. Stir in the milk and eggs.

In a small bowl, combine the cornmeal, flour, sugar, salt, and baking powder. Sift the mixture into the corn bowl to prevent lumps, or just pour it in (depending on the fussiness of your mood). Add the cheese and/or black pepper, if using. Stir together thoroughly and set aside.

Pour about 1/2 inch oil into a deep skillet. Heat over medium-high heat to about 360 degrees (if you don't have a thermometer, heat until a small drop of batter sizzles instantly upon contact). You want to maintain a heat of about 350, and it will drop when the batter goes in.

Use a measuring cup to carefully scoop the batter in by scant 1/4 cups. (Or make snack-sized fritters by scooping in tablespoonfuls.) Fry for about three minutes, maintaining a 350-degree heat as best you can. The corn sometimes pops in the heat and splashes the oil, so use a splatter screen if you have one and stand back at all times.

When the edges are brown, flip very carefully - I flip toward the side of the skillet, using it to maintain control and not splash the oil - and cook another 3 minutes, until the second side is brown. Remove from the oil and drain on paper towels or a cooling rack set on a sheet pan. Keep warm in a 200-degree oven while you fry the next batch. (Alternatively, fry in a deep fryer according to manufacturer's directions.)

Serve hot, with a dollop of sour cream if desired - though these are so fresh-tasting and delicious they don't need any garnish at all.

Adapted from Crescent Dragonwagon's The Cornbread Gospels