Ingredients

• ½ cup all-purpose flour
• ½ cup corn meal
• 1 teaspoon baking powder
• Salt and pepper, to taste
• ½ cup whole milk
• 1 ear of corn, cut off the cob
• ¼ cup cilantro, chopped
• ¼ cup mayonnaise
• ¼ cup sour cream
• 2 tablespoons honey
• ½ teaspoon chipotle chili powder
• ½ teaspoon smoked paprika
• 1 tablespoon lemon juice
• Vegetable oil, for the griddle

Directions

1. In a large bowl, combine flour, corn meal, baking powder, and milk. Season with salt and pepper. Mix with plastic spatula to create a smooth batter. Add fresh corn and cilantro, reserve 1 tablespoon cilantro to garnish. Mix until fully incorporated.
2. Make the dipping sauce in a separate bowl. Mix mayonnaise, sour cream, honey, chipotle powder, paprika, lemon juice, salt, and pepper. Whisk together until smooth. Set aside.
3. Preheat Blackstone griddle to medium-high heat. Lightly oil the griddle and then drop 4 equal portions of batter to the griddle and spread them out slightly until each fritter is about ¾ -inch thick.
4. Cook each side until golden brown, about 4 minutes per side. Adjust heat as necessary as to not burn the fritters. When the fritters are cooked through, remove from the griddle. Cut fritters in half diagonally.
5. Serve warm with the dipping sauce and sprinkle with more chopped cilantro.