Jalapeno Corn Fritters

2 beaten large eggs

1/4 cup all-purpose flour

2 tablespoons grated Parmesan

1/2 teaspoon kosher salt

½ teaspoon ground cumin

2 cups fresh corn kernels

1 thinly sliced scallion

1 finely chopped, seeded, Melissa’s roasted jalapeño

2 tablespoons vegetable oil


Sour cream and lime wedges, for serving

Whisk together eggs, flour, Parmesan, salt, and cumin to combine. Add corn kernels, scallion, and 1/2 finely chopped seeded jalapeño; whisk to incorporate.

Heat oil in a large nonstick skillet over medium heat. Working in batches, cook heaping tablespoonfuls of batter until golden brown, about 4 minutes per side; season fritters with salt. Serve with sour cream and lime wedges.